Pepperoni and Mushroom Fritatta

If you follow me on instagram, you know that I love to make fritattas and I make them every weekend! You can honestly saute any veggies you have, then add eggs, and bake! Super easy! Here is the recipe for the one I threw together today after my workout which consisted of 30 minutes Les Mills SPRINT practice followed by 45 mins Les Mills RPM! I love eggs and prefer to buy high quality eggs from happy hens. I think the extra money is worth it to support those farmers who are doing the right thing when it comes to raising happy, healthy, chickens.

INGREDIENTS – serves 2Β 

  • 5 whisked eggs (I like to purchase organic and FREE RANGE, humanely raised)
  • Handful spinach
  • 1/2 (or less) red onion, diced
  • 1-2 sliced Roma tomatoes
  • 1/2 cup sliced mushrooms
  • 6-8 turkey pepperoni (uncured)
  • Smoked paprika, turmeric, pink salt, pepper, to taste


Preheat oven to 415. Take your eggs and whisk in a bowl with your seasoning. Next heat some coconut oil in a cast iron skillet (about 1 tbsp). Add your onions and mushrooms and saute a few minutes. Next add the handful spinach and allow to wilt down. Now pour in your eggs, top with the tomatoes and pepperonis and bake in preheated oven for about 12 minutes or until the center appears done.

I ate mine with a side salad and some hot sauce!






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