Egg White, Spinach, Mushroom, Red Pepper & Bacon Frittata
Ingredients:
1 8oz. package Paleo Bacon
½ cup Chopped Shallots
1 Red Pepper, Chopped
1 8oz. package Mushrooms, Sliced (I used baby bella)
2 heaping cups Spinach
2 tbsp. Ghee
Salt & Pepper
3 cups egg whites
Crushed Red Pepper (optional)
Instructions:
- Place bacon in cold pan, work in batches if you need to
- Cook bacon over low heat, flipping the pieces over when they start to curl
- Keep flipping bacon periodically until you’ve got good crispiness
- Transfer bacon to a paper towel lined plate, and set aside
- Between batches, pour off excess bacon grease
- Preheat oven to 375°F
- Melt your ghee in a medium, oven safe pan
- Add your red peppers and mushrooms and cook until peppers are just soft and mushrooms are about ¾ of the way cooked
- Add your shallots and cook until fragrant, about 1-2 minutes
- Season with salt and pepper
- Add spinach and cook until wilted
- Distribute veggies evenly over the bottom of the pan
- Add 3 cups of egg whites
- Season with salt, black pepper, and a sprinkle of crushed red pepper and gently stir
- Keep over heat for 1-2 minutes until sides and bottom of frittata set
- Move directly into oven
- Bake for 18-20 minutes, until eggs are set
- Remove from oven, crumble crispy bacon on top of frittata, and serve!
