Keto Carrot and Goats Cheese Frittata
3 Heirloom Carrots
12 Free Range Eggs
150g Packet of Meredith Goats Cheese
1 tsp dried Thyme
8 Fresh Thyme Stalks
Salt and Pepper
2 Tbsp Olive Oil
1 Spray of Coconut Oil
1/2 Cup Thickened Cream
Time to Cook
Firstly heat your oven to 180 degrees. Then scrub your carrots and dice into 1 cm chunks and toss in olive oil, season with salt and pepper. Then roast for approximately 30 minutes until tender.
Using an electric whisk, crack all the eggs into a bowl. I personally crack each egg into a single bowl first to ensure I don’t get any egg shell or off eggs. Once all in the large bowl season with salt and pepper, and add dried thyme and cream then whisk together.
Once the carrots are cooked and your mixture is prepared, spray a square baking dish with coconut oil and line with baking paper. Then pour in mix, arrange carrots and goats cheese and place in oven for 30-40 minutes until it poofs up and is cooked through.
Once cooked remove from oven and allow to sit for 10 minutes, use a spatula to go around the sides to loosen it before turning it out. Once out use the fresh thyme sprigs to decorate and serve with a side salad.
6 Serves per Frittata