2 tbsp lactose free milk
1 tbsp olive oil
2 handfuls of cooked large shrimp(about 175g/6oz), thawed if frozen
8 vine tomatoes, halved
Gluten free toast
small handful of parsley, chopped
Beat the eggs with the lactose free milk and a pinch each of salt and pepper. Set aside.
Heat the oil in a medium frying pan, tip in the shrimp and tomatoes and fry over a high heat just until the tomatoes start to burst.
By now everything should be nice and hot. Pour the beaten eggs into the pan and let them sit for 20 seconds.
Fold over the eggs from the bottom of the pan with a wooden spoon, let them sit again, then stir again.
(This way of cooking the eggs stops them from getting over-scrambled.)
When softly set, spoon the mixture over hot gluten free toast, scatter with parsley and serve.
Recipe adapted from: Good Food