Roasted Veggie Frittata with Chimichurri Drizzle

This one-pan breakfast does it all — protein, veggies, flavor, and flair.

Roasted Veggie Frittata with Chimichurri Drizzle

Whether it’s brunch with friends or meal prep for the week, this roasted veggie frittata delivers. It’s loaded with colorful vegetables and finished with a herby Chimichurri drizzle that brings it all together. Looks fancy, tastes even better.

Ingredients:

• 6 large eggs
• 1/4 cup milk (or plant-based milk)
• Salt and pepper, to taste
• 1 cup mixed vegetables (e.g. cherry tomatoes, bell peppers, spinach)
• Olive oil for cooking
• 1 pack Howl at the Spoon Chimichurri Sauce

Instructions:

1. Preheat oven to 375°F (190°C). Whisk eggs, milk, salt, and pepper in a bowl.
2. Heat olive oil in an oven-safe skillet. Sauté veggies until softened.
3. Pour egg mixture over veggies. Let cook for 2–3 minutes until edges start to set.
4. Transfer skillet to oven and bake for 10–15 minutes until center is firm.
5. Let cool slightly, slice, and drizzle with Chimichurri before serving.

Flavor tip: Great hot or cold — pack leftovers into a breakfast sandwich or slice cold for lunch.