Beat together eggs, lactose free cream, cheese and chives with a little seasoning. Heat oil in a pan, then add tomatoes and warm through, then pour in egg mixture. Cook over a low heat, stirring, until eggs are just set.
Trim off one of the long edges of the gluten free pitta bread, put the pitta in the toaster on a medium setting for a second or two, then pop it up and open it like they do in kebab houses, being careful it doesn’t split. (Warming the bread first makes this easier.) If the pitta doesn’t fit your toaster, use the grill, or try mini pittas.
Stuff the scrambled egg inside the pocket and close by gently pressing it down. Serve immediately.