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Welcome!

I'm Christi, a Marketing & Branding Exec and Insta Chef. Here's the deal, I lost 90lbs, but I love food and eating, so I started cooking to reinvent my favorites into healthier alternatives. It's usually healthy, generally paleo-ish, sometimes Whole30. I will never be able to live without good cheese!

Egg White, Spinach, Mushroom, Red Pepper & Bacon Frittata

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:

  1. Place bacon in cold pan, work in batches if you need to
  2. Cook bacon over low heat, flipping the pieces over when they start to curl
  3. Keep flipping bacon periodically until you’ve got good crispiness
  4. Transfer bacon to a paper towel lined plate, and set aside
  5. Between batches, pour off excess bacon grease
  6. Preheat oven to 375°F
  7. Melt your ghee in a medium, oven safe pan
  8. Add your red peppers and mushrooms and cook until peppers are just soft and mushrooms are about ¾ of the way cooked
  9. Add your shallots and cook until fragrant, about 1-2 minutes
  10. Season with salt and pepper
  11. Add spinach and cook until wilted
  12. Distribute veggies evenly over the bottom of the pan
  13. Add 3 cups of egg whites
  14. Season with salt, black pepper, and a sprinkle of crushed red pepper and gently stir
  15. Keep over heat for 1-2 minutes until sides and bottom of frittata set
  16. Move directly into oven
  17. Bake for 18-20 minutes, until eggs are set
  18. Remove from oven, crumble crispy bacon on top of frittata, and serve!
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