Low-Carb Spinach Breakfast Frittata-Style (No Egg) with Garlic Parmesan-Style Crust

Ingredients

• 10 oz Spinach
• 0 Eggs(optional)
• 1/4 cup Nutritional yeast
• 2 tbsp Olive oil
• 3 cloves Garlic
• 1/2 small Onion
• 1/2 tsp Ground cumin
• 1/2 tsp Dried oregano
• 1/2 tsp Baking powder
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1/4 cup Water
• 2 tbsp Ground flaxseed

Instructions

1. 1

   Preheat oven to 425°F (220°C). Grease a small baking dish (about 8x8 in).

2. 2

   In a bowl, mix ground flaxseed with water; rest 5 minutes to thicken (flax binder).

3. 3

   Heat olive oil in a skillet over medium heat. Add onion and cook until softened, 4–5 minutes.

4. 4

   Add garlic, cumin, and oregano; cook 30–45 seconds until fragrant.

5. 5

   Add spinach in batches and cook until wilted and most moisture evaporates, 6–8 minutes. Season with salt and pepper.

6. 6

   Turn off heat. Stir in nutritional yeast and baking powder, then fold in the flax binder. Mix thoroughly so the mixture holds together.

7. 7

   Spread mixture into the baking dish and smooth the top. Bake 20 minutes, then broil 2–4 minutes to crisp the top (watch closely).

8. 8

   Rest 5–10 minutes before slicing. Serve warm.