Preheat the oven at 350 degrees.
Lightly oil 6 cupcake tins or line them with cupcake liners.
Place the flour, nutritional yeast and spices into a mixing bowl.
Whisk in the non-dairy milk & lemon juice to consistency of crepe batter (rather thin).
Stir in the salsa and the veggies
Place about ¼ - 1/3 cup of the batter into each cupcake liner.
Add about 1-2 tablespoons of the Chipotle Cheese Sauce to top, in the center of each frittata.
Bake for about 25-30 minutes, until browned, puffy and slightly firm on top.
Remove from the oven.
IMPORTANT - allow them to cool for 20 minutes. They will firm up as they cool. Best served at room temperature.
Enjoy with a green salad for a full meal!