1 tbsp chopped chives

1 tsp smoked paprika

2 tsp olive oil

4 eggs, lightly beaten

1 tbsp lactose free or rice milk

85g cooked shrimp

100g chopped vine tomatoes

100g roasted pepper from a jar

leafy salad, to serve



Heat grill to medium. In a 20cm frying pan, gently fry the smoked paprika in the oil over a low heat. Cook for 2-3 mins, stirring occasionally.

Take the pan off the heat, then stir in the beaten eggs and lactose free milk with some seasoning.

Stir in the shrimp, pepper and chives and return to a low heat for 10-12 mins until all but the very top of the frittata is set.

At this point scatter the top with chopped tomatoes. Flash it under the grill until golden (keep the handle away from the heat). Serve in wedges with a leafy salad.

Recipe adapted from: Good Food

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