1 tsp olive oil
100g diced pancetta or rindless streaky bacon
100g cooked shrimp
350ml lactose free double cream
2 tbsp each finely chopped fresh parsley and chives
100g parmesan, grated
2 chopped tomatoes
Lactose free butter for the tin
On the day, reheat the oven to 180C/Gas 4/fan oven 160C.
Heat the olive oil in a frying pan over a medium heat. Tip in the pancetta and fry for 4 minutes until crisp. Drain and cool on kitchen paper.
Whisk the eggs with the lactose free cream and plenty of salt and pepper. Add the herbs, parmesan, shrimp tomato and cooled pancetta; mix again.
Butter a 12-hole muffin tin. Ladle in the mixture to two-thirds fill each hole (you’ll have leftovers for another batch).
Bake for 20-25 minutes until firm. Transfer to a rack. Cool while cooking the remaining frittatas. Make up to 4 hours ahead.
To serve, heat through, loosely wrapped in foil, in a preheated oven at 180C/Gas 4/fan oven 160C, for 10-15 minutes. Serve hot, warm or cold.
Recipe adapted from: Good Food