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Ingredients


1 zucchini, diced

1 red pepper, deseeded and diced

1 chili, chopped (seeds removed)

1 tsp chopped parsley

1 tsp chopped chives

1 tbsp garlic infused oil

150g pack raw peeled shrimp

5 large eggs

50 g grated Parmesan

100ml lactose free double cream


Serves:  2







Method


Heat 2 tbsp olive oil in a medium frying pan. Dice the vegetable and add to the pan, cooking for 5 mins.

Add the shrimp and cook for 1 min more. Beat the eggs and whisk through half the lactose free cream.

Add the herbs, garlic infused oil and Parmesan then season to taste. Pour the mixture over the shrimp and vegetables.

Cook on a medium heat for 5-8 mins. Finish under a medium-hot grill for 2 mins until just set with a slight wobble.


Recipe adapted from: Good Food

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Recipes
Low FODMAP and Gluten Free Recipes -  Shrimp and vegetable frittata
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