Single-Serve Veggie Frittata (Paleo Friendly)

Cooking for one doesn't have to mean committing to a week's worth of leftovers. This frittata recipe was developed targeting ingredients that have a long shelf life, and is easy to change up with your own add-ins and toppings. Feel free to sub with real dairy cheese (instead of nutritional yeast) and milk. Don't have all the spices? No problem, just salt and pepper will be fine, especially if you have salsa on hand. The game changer in this recipe is the Worcestershire sauce, but be careful not to over-do it!

Step 1: Ingredients

Frittata:

~2 eggs ~2 ½ Tbsp. coconut creamer/milk (unsweetened...)

~½ Tbsp. nutritional yeast

~1½ Tbsp. onion, grated

~1 clove garlic, minced

~¼ tsp. pepper

~¼ tsp. garlic powder

~1/8 tsp. celery salt

~1/8 tsp. ground mustard

~1/8 tsp. Worcestershire sauce

~pinch cayenne pepper

~pinch salt (optional)

~½ cup baby spinach, chopped

~1 tsp. coconut oil (or whatever you have on hand to grease the dish)

Toppings:

~Avocado

~Tomato

~Cilantro

~Jalapeño

~Salsa

((Pro-tip: If you don't already know, check if any of your local grocery stores have bulk spice sections where you can buy as little or as much as you want. Save money and cabinet space!))

Step 2: Get Cookin'

Beat eggs and coconut milk. Add nutritional yeast, onion, spices, and Worcestershire sauce, beat thoroughly. Mix in spinach. Bake in a 2 cup size baking dish (greased with coconut oil) at 375' for 25-30 min, until center is cooked through. Over-cooking results in a deflated and dense, albeit flavorful, disappointment, so keep an eye on things for the last few minutes. Serve with toppings of choice!

((Pro-tip: Multiply this recipe x3 and bake in a muffin pan to make a batch of 12 frittata "muffins". Because cute.))