Simple Chickpea Frittata

I love this. I use chickpea flour, spices and water as a base and the use what veggies I happen to have at home. I make thin pancakes because they are crunchier and easier to flip :D.

Simply the best <3

Very delicious. Though I had the same issue with the large pan. Next time I'll try the pancake idea from below. I guess flipping gets easier then.

These were quite tasty. I do wish I had a smaller pan so that it would stay thin like in the pictures. Mine were a lot thinner. 🧅🫓🍅

Forgot to rate the recipe on my other post. 5 stars!!

I made this, but it did not turn out well. I used a cast iron pan, and I had the element on too hot, so I burnt the bottom. :(
That said, I ate what was salvageable and found it quite good. I will try to grow basil so I can use fresh herbs instead of dried.
I will make this again. Next time, I will cook it in individual servings. I'm excited about this recipe because it's going to be part of my meal prep for easy nutritious lunches when I'm at work.

PUL Team - July 19, 2024, 4 a.m.

Hi GemGame AJ, thanks for sharing your experience with the chickpea frittata. In case it helps, lowering the heat and adding a touch more oil can help reduce sticking if you think the pan may not be as non-stick. It also helps to flip when the bottom is golden to avoid burning 😊

GemGame AJ - July 19, 2024, 7:28 a.m.

I'll have to try it in a different pan. Fingers crossed, I get it right . 😊

Lisa - Sept. 19, 2024, 10:01 a.m.

I had a the same issue. The frittata started burning on the bottom of my griddle iron pan at medium heat even though I had coated it in olive oil. Meanwhile the top and sides hadn't set yet, so I tried to flip the whole thing and got scrambles.
I then lowered the heat to low-medium but still wound up with scrambles. Taste was good.

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It gets stuck if I do a big in and is difficult to cook all the way through, but I love making it in small pancakes for breakfast!

Delicious! The perfect vessel to use up any veggies from the fridge.

Also I baked it in the oven in a cast iron at 200°C for 20ish min and it was great!

PUL Team - July 7, 2024, 2:37 p.m.

Thanks a bunch for taking the time to share your experience with the chickpea frittata, Dunja 🙌

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Always delicious and great as leftovers!

Really nice savoury dish. Enjoyed for dinner with avocado, sriracha, and coconut yogurt. I was worried about the flip, but with a generous amount of coconut oil in the pan and the help of a spatula it held together well.

Ate leftovers for breakfast, cut into triangles and heated up in the toaster for a quick grab and go brekkie :)

PUL Team - June 26, 2024, 3:29 a.m.

Yayy so happy to hear that the chickpea frittata was enjoyed, Kate! Thanks for taking the time to share your experience with it 🥰

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So tasty and filling!

This is also called as Chilla in India. We use sliced tomatoes, and red onions for the vegetable option and I like to add lots of Indian spices. But I am curious to try your recipe too.

This was excellent....however, I'd like to know how to bake it instead? It was difficult in a pan, I don't have a great nonstick pan and I need to double the recipe to feed my whole family!

PUL Team - June 13, 2024, 11:30 p.m.

Hi Melanie - we've never baked it before but we've heard a positive review from Lila who baked it at 392°F (200°C) for 30 minutes. Perhaps you could start at 375°F (190°C) and bake for around 20-25 minutes until set. The frittata being golden and cooked through can help guide when it's done. Be careful not to overcook it as the frittata may dry out more in the oven 😊

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For the last three weeks I've been making this every sunday and I eat it four times during the week. It's the perfect lunch to bring to work *chef's kiss*

I used to use this kind of mixture for Punjabi kadi chawal - but loved it in this form … the Kala namak added a wonderful almost chaat paapdi like flavor- I topped it with chili crunch and Emily yoghurt for my family- Sonia

PUL Team - May 27, 2024, 5:24 p.m.

So happy to hear this, Sonia, thank you!

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Incredible!

I made this but omitted the avocado, placed a round baking tray with 4 muffin frittatas into the oven.

It was very appealing thanks so much for your creation. I look forward to exploring more recipes!

PUL Team - May 25, 2024, 3:08 a.m.

Ooo what a lovely idea, Liisa! We're excited to share more delicious creations together 🫶✨

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it's simple and nice, nothing overwhelming but still tastes good :)

Super simple to bake, turned out delicious with the spinach. Lovely meal for breakfast 🤩

I think this recipe is amazing. I stayed exactly with the recipe and used a non stick pan, there was no problem at all. The frittata kept its form also during flipping and it’s tasty every time. I used it with multiple varieties of vegetables and everything works amazing, also frozen vegetables

This was absolutely delish! I made it for a romantic dinner for my husband, and we both enjoyed it. Will be making it again soon!

PUL Team - April 30, 2024, 8:57 p.m.

Awe so glad the chickpea frittata was enjoyed on the special date, Yolande! Thank you 😊

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I have tried this multiple times and it always sticks (I think I need a different pan) but even so it makes for some great scrambled "egg". I just read that someone tried it as pancakes and I think I will try that next time.

PUL Team - April 24, 2024, 8:02 p.m.

Hello Katya, thanks for sharing your experience with the frittata. Indeed using a good quality non-stick pan and enough oil can make it easier to flip. It also helps to try not to flip it too soon. Ideally, we want to flip when the bottom is golden. Happy cooking 🤗

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Loved it! I followed the recipe exactly and it worked out perfectly. Thank you! :) :)

Super recette, légère et sympathique pour une soirée tranquille ou un apéro. Les légumes peuvent être changés en fonction de ce qu'il reste dans le frigo. A faire et à refaire. Note à moi même : ne jamais y mettre de petits pois

This came out great! I didn’t have the black salt so left it out - and still really enjoyed it along with some hot sauce. Quick and easy - didn’t have an issue with it sticking or anything. Would definitely make again.

PUL Team - March 30, 2024, 12:39 a.m.

So glad that you enjoyed the frittata, Miranda! 😊

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I made this two times. The first time I made this in a well oiled cast iron skillet. It stuck and it ended up a scrambled mess, still delicious though. The second time I made the batter into pancakes on a non stick electric griddle and they cooked perfectly to my taste and were easy to flip. I can’t find soy yogurt in my area, I top them with avacado and some vegan earth balance sour cream or vegan mayo mixed with siracha. They’re a part of my menu rotation now.

This was so good and perfect for my baby’s finger food! Thank you so much Sadia and the PUL team! Your recipes are always amazing!

Very easy to make, worked perfectly and delicious. I made my own chickpea flour by using dry chickpeas in blender. I ate it with mayo/ketchup blend and avocado slices. I think the toppings are necessary to complete the dish.

Looking for advice! I attempted this recipe today but the amount of water isn’t make a batter like consistency at all, I ended up having to add much more. Because of this my frittata was much bigger and thicker and took forever to cook. It never fully “set” in the middle as I ran out of time after cooking for 20+ mins . Any advice on what I may have done wrong?

PUL Team - March 20, 2024, 8:49 p.m.

Hi Rachel - oh no! Did you change any of the other ingredients or adjust the volume of anything? Indeed, I think adding more water is what lead to the frittata being thicker, and not cooking into the middle. Just in case you used cup measurements, it can help to ensure that the flour isn't too packed in the cup, but rather, gently spooned into the measuring cup and levelled. This will help avoid too much flour being added which can dry out the batter, and avoid the need for extra water. Ideally though, if you have a kitchen scale, it'd help to make sure the ratio of dry to wet ingredients is more accurate.

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Really nice, made it with potato and broccoli. Turned out great!
After baking on one side I put it on a plate, covered it with the pan and turned it around

After a long search, I finally found and bought the kala namak. Never had a breakfast taste so incredibly savoury!

Next time, I will add a vegan egg substitute, because the frittata did not hold together at all .... or maybe I'm doing something wrong.

Still, I'm very pleased with this recipe!

PUL Team - March 6, 2024, 5:27 p.m.

Hi Marie, thanks for sharing your experience with the frittata! In case it didn't hold when flipping, using a non-stick pan and enough oil can make it easier to flip. It also helps to try not to flip it too soon. Ideally, we want to flip when the bottom is golden 😊

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Did not work at all.

PUL Team - March 6, 2024, 5:25 p.m.

Hey Mariela, oh no! Did you change any ingredients or portion sizes? We'd love to support if we can!

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surprisingly simple to make. nutritious, delicious, and versatile - use the veggies you've got and spice it how you want! will definitely be returning to this recipe. I may even make my own chickpea flour in the future so I can save some money!

PUL Team - Feb. 8, 2024, 5:22 p.m.

A lovely idea to make your own chickpea flour, Poiven! We're so glad that the Simple Chickpea Frittata was enjoyed ☺️

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It tastes super good ! but I’ve tried this twice now to cook and every time it either falls apart when trying to flip or sticks to the pan and is hard to flip, I follow the recipe? Not sure what I’m doing wrong :/

kayla - Jan. 30, 2024, 4:46 a.m.

Maybe it’s the substitutes I’m using? I used kale instead of zucchini and sun dried tomatoes in oil instead of fresh tomatoes so less water content swaps?? Also I added a small onion and 2 cloves of garlic 🤔

PUL Team - Jan. 31, 2024, 7:09 a.m.

Hey Kayla, those sound like some tasty adjustments! I don't imagine the swaps are the issue, perhaps moreso the pan. The pan we use is non-stick which makes it easier to flip. To help prevent sticking, ensure your pan is well-oiled, and consider using a lower heat setting for a slower cook, allowing the frittata to set more evenly before flipping 🤗

kayla - March 10, 2024, 2:10 a.m.

Thank you! I tried the low setting but still didn’t work, I think it’s my pan, I am using Caraway. What brand of pots do you use or suggest?

PUL Team - March 10, 2024, 6:17 p.m.

Hey Kayla, the white pan with wooden handles we use is from a company called Ambition. We also like the Le Creuset pans but they're a little pricier. Any non-stick pan should do though!

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Much more flavorful than I expected! I added some Aleppo pepper flakes to the batter and served it with jalapeno hot sauce.

My husband surprised me with this recipe as breakfast. We didn’t have any frozen peas, so he used frozen shelled edamame. It was delicious all around. We also added some homemade salsa he made the day before.

PUL Team - Jan. 24, 2024, 7:15 p.m.

What a nice surprise from your husband, Aileen! We're glad that the chickpea frittata was enjoyed 🤗

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Great easy recipe lovely for a quick dinner and as others have said I can see lots of options for adding different flavors and veg depending what's in the fridge.

super recette, moi qui ai toujours raté mes omelettes aux œufs, je suis ravie qu’il ait fallu qu’elle soit vegan pour que ça marche!

Great and easy dinner! It is not very scalable though, I did 4 servings instead of 2 and it was impossible to flip it, which I guess I should’ve known haha. It was a scramble instead. I also added more spices and nooch, I think it made it a lot better.

PUL Team - Jan. 16, 2024, 11:55 p.m.

Hey Alisa, aw thanks for taking the time to share the review. It can indeed be hard to flip the bigger the frittata is. You could consider separating the frittata batter into two if you scale it up again 🤗

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What an easy delicious recipe! Once you get the flip down it’s 10/10 ! 😂

Love this! A new regular for brunch. Super flexible for what veggies and spices. This time I used leeks, peas, tomato, sage, red pepper, black pepper and salt. Topped with homemade hummus, green onions, cucumber and cherry tomatoes. Delicious!!! Versatile. Inexpensive and EASY!!!

PUL Team - Jan. 4, 2024, 1:24 a.m.

Whoop whoop! We're so happy to hear, Susan, thanks for sharing your experience with it and the glowing review 😃

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Delicious and so easy to make. Will definitely test other combinations as well!

The recipe was a success, the flip not so much... I'll try baking it next time.
Made it with bell pepper and spinach, (what I had.)
My son (a committed omnivore but at least willing to experiment) and I sat at the table enjoying the frittata and thinking up new combinations to try the next time it lands on the menu. Which it definitely will.

PUL Team - Dec. 25, 2023, 11:42 a.m.

The flip can indeed be a bit tricky! 😅 Glad to hear you and your son enjoyed this one, and in case it helps, we also have a recipe for the a mediterranean frittata in our app featuring shallots, sun-dried tomatoes, mushrooms, kalamata olives, and vegan feta 🤤

Terry - Dec. 26, 2023, 2:17 a.m.

Not a fan of olives, but I think capers would work instead. The rest sounds like another winner 👍

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Hey! I was curious on your thoughts for baking the Frittata? We don't have a non stick so Im afraid it'll get really stuck on our cast iron pan lol. If yes do you have any recommendations on oven temp/baking time?
Appreciate your recipes!!!!!

Thank you!

PUL Team - Dec. 18, 2023, 7:55 a.m.

Hey Greta! We've never baked it before so it's a little hard to say confidently. We heard a positive review from Lila who baked it at 392°F (200°C) for 30 minutes though. Perhaps you could start at 375°F (190°C) and bake for around 20-25 minutes until set. The frittata being golden and cooked through can help guide when it's done. Be careful not to overcook it as the frittata may dry out more in the oven 😊

Greta - Dec. 18, 2023, 1:50 p.m.

Awesome,that sounds like a good place to start! thank you so much 😺💕
Happy holidays!

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I've had Farinata before, so was keen to try this version. It didn't disappoint! :)

This really is a simple recipe, perfect weeknight dinner

I've made this recipe quite a few times, and we love it! It's a lifesaver when I have to prep breakfast the night before and I'm short on time. The base is very versatile, so we adjust the veggie combo based on what we have on the fridge.

PUL Team - Dec. 5, 2023, 9:20 p.m.

Aw we're so thrilled that the frittata is being enjoyed, Estefanía! Thanks for taking the time to leave the lovely review 😊

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Used more oil than specified but still got burnt at the bottom.
More like scrambled eggs. But all good. Will try again next time.

PUL Team - Dec. 4, 2023, 4:39 a.m.

Hey Richa! Lowering the heat and adding a touch more oil can help reduce sticking if you think the pan may not be as non-stick. It also helps to flip when the bottom is golden to avoid burning. Happy cooking 🤗

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Hi, this recipe looks great, could you please add the zucchini grated in grams. It would help other readers who reported on the dryness. Zucchini comes in many sizes.

PUL Team - Nov. 24, 2023, 3:41 p.m.

Hey Christine, thanks for sharing your feedback with us. The grated amount we used was about 150 grams. We hope you enjoy the Chickpea Frittata if you give it a try! 😊

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I couldn't flip it nicely, so it looks like scrambled "egg", but tastes good :)

Hi! This recipe was super easy and tasted well. Though it came out slightly dry - any tips to avoid this next time?

PUL Team - Nov. 6, 2023, 8:06 p.m.

I'm glad to hear you found the recipe easy and tasty Hemali! If the frittata turned out a bit dry, you might want to try adding a bit more water to the batter for a moister consistency. We measure out our flour in grams (rather than cups) which would also be recommended if you have a scale at home to ensure the ratio of wet to dry ingredients is well balanced. Also, be careful not to overcook it, as chickpea flour can dry out quickly. Covering the pan while cooking helps to trap steam and keep moisture in, so ensure it's well-sealed. Serving it with a dollop more yogurt can also compensate for dryness. I hope this helps!

Hemali Doshi - Oct. 17, 2024, 5:03 p.m.

Thank you!

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I love this! It has become a regular in our home. Our two girls ( 4 & 1) love these, it's such a great way to get a bunch of veg into them.

PUL Team - Nov. 5, 2023, 9:50 p.m.

So glad the whole fam loved this one, MVB, thank you for taking the time to share!

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Loved, loved, loved it so much. Very easy to make and very delicious. Thank you 🥰

Just made this for breakfast and my husband and I love it!! We will be enjoying this a lot more in the future!

I love this one 😍 actually in Italy it's called "farinata" when it's made from chickpea flour. It's a traditional dish from Tuscany and it's one of my favourite Italian foods 😋

PUL Team - Oct. 25, 2023, 11:40 p.m.

Ooo thanks for taking the time to share this, Kse - it's so appreciated 🥰

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I really enjoyed this! This is going into the breakfast rotation. I will use up whatever veggies are leftover. Also can tailor it to other ethnic spices to suit my mood.

Hi, do you have a different option for the chickpea, we cannot buy it in our little village 😅
Thank you

PUL Team - Oct. 8, 2023, 1:44 a.m.

Hey Cathy, we haven't tried any other flours, so we can't say with certainty. Perhaps our tofu quiche may be another option if chickpea flour isn't accessible: https://www.pickuplimes.com/r… 😊

Cathy - Oct. 8, 2023, 9:43 a.m.

Thank you ☺️

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One of my absolute fav! It is unbelievable how easy it is to make🙂

Very tasty :)

I halved this and made it in a 6 inch pan and it was perfect for one! Love how customizable it is. I also love that there is no onion or garlic so I can make it when I don’t have a lot of energy

PUL Team - Sept. 21, 2023, 1:26 a.m.

Yay we're so happy that the chickpea frittata was enjoyed, Megan - thank you!☺️

PUL Team - Sept. 21, 2023, 1:26 a.m.

Yay we're so happy that the chickpea frittata was enjoyed, Megan - thank you!☺️

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This looks super good. What a wonderful recipe. I might give this a try for sure, and doesn't look time consuming to prepare either. 👍🏾

I thought it was super delicious, a bit dry, but I think maybe it was because I blended my raw chickpeas into a flour maybe if I had bought more soft chickpea flour it would have worked out better I liked it with Siracha

Delicious and easy to make. Will certainly be re making , perhaps with some variations of veggies

I substituted the chickpea flour with oat flour and it came out great😊

Love it, love it, love it!
It’s absolutely delicious event next day. The most difficult part is when we have to flip frittata but after my third try (yes, I ate this everyday for tree days 😅) I already know how to do it.

I’ve tried it and truly loved it, but during cooking my frittata has fallen apart, a bit of practice i suppose is needed🤞

Could I use reggular flour?

PUL Team - Aug. 26, 2023, 4:04 a.m.

Hey Miruna, we wouldn't recommend it as chickpea and all-purpose flour are quite different. If you test it though, do let us know how it goes! 😃

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Very tasty and fresh, quick and easy to make. I served it together with the Umami Gochujang spinach toasts and found that the salty toasts went very well with the mild frittata.

PUL Team - Aug. 17, 2023, 3:58 a.m.

Love the idea to have it with the toast! Thank you, Judith ☺️

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Delicious and quick weekend lunch!

Excellent!!! Made it several times and everyone liked it.

Hi,
This is indeed a great recipe, thank you.

We do not have access to buy prepackaged chickpea flour, but we can buy the raw chickpea. So we blended it up to a fine powder. When the lid was removed there was a strong bitter like oder and made us think that perhaps the chickpeas were off. But we proceeded with your recipe and cooked them and they do look amazing and the few bites I ventured to try were.

Anyway, while I was cooking them we googled about cooking with raw chickpea flour and nearly everyone says that you must roast your flour before you use them in the recipe to avoid the toxins in the raw chickpea, lectin.

So our question for you, Did you guys roast your chickpea flour before you used it? If so, could you perhaps indicate that somewhere or did you use precooked chickpea flour?

Seems perhaps like a silly question but in reading all these comments, unless this is just common knowledge, I don’t sense that many of the readers precooked the chickpea flour to remove the lectins in it or they assume the one they bought from the store already is.

For those who think they are safe from it because they used Bob’s, theirs is also raw and uncooked and they recommend you precook them in the oven slightly before use in any recipe as well.

Thanks for any insight.

PUL Team - Aug. 2, 2023, 5:52 p.m.

Hey there, Sarah, thanks for sharing your experience with the recipe. Your question isn't silly at all! Our understanding is that chickpea flour is typically safe when consumed in moderation in recipes that are baked or cooked, such as in this frittata. This is partly because toxins break down when processed or cooked, so the risk of undesirable health effects is reduced. If you're interested in learning more, the Mayo Clinic has an article on this, simply search the following into your web browser to read their article: "Mayo Clinic: What are dietary lectins and should you avoid eating them?"

You're still welcome to pre-roast your chickpea flour as a precautionary step if you'd like though. It's always best to follow instructions on our packaged goods as well, so if your brand suggests pre-roasting the chickpea flour, then roasting sounds great. Hope this helps for now, and happy cooking! 😊

Sarah - Aug. 5, 2023, 10:37 a.m.

Thank you for the reply! We look forward to trying this recipe again :)

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Amazing recipe! Super tasty.

I made the mistake of replacing chickpea flour with whole wheat flour and it became a disaster 😂 it stuck to the pan and didn’t come together unfortunately😞

PUL Team - July 27, 2023, 2:11 a.m.

Oh no! Sorry to hear, Parnian, chickpea and whole wheat flour are quite different. We hope you enjoy the recipe if you're able to give it a try again 😊

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It is the tastiest ever frittata ! Thank you, Sadia!

So fun to make! Easy and looks impressive. The flip adds a little daring which is great

best quick lunch i’ve ever made ❤️

I've made this so many times now, it's always been so so good! But today for the first time I was able to use everything from my own garden - tomato, zucchini, peas and parsley (this time instead of basil), and I added some swiss chard from the garden also. Oh wow, a new level of deliciousness!! 😍 I make this for lunch most days! 😋

PUL Team - July 22, 2023, 3:16 a.m.

Mmm sounds delcious, Leene, thanks for sharing your experience with the frittata 🫶

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So DELICIOUS!
Made it this morning for me and my boyfriend and now we are in love! It was delicious and hearty and really comforting, and such a nice change from the usual. We will be doing this regularly! Thank you so much for your amazing recipes :) They are always so delicious and nourishing and intuitive to make.

PUL Team - July 20, 2023, 8:42 a.m.

Aww all the veggies from your garden sounds so lovely! Thank you, Angel 💛

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I must admit I was a bit sceptical about this one but this totally took me by surprise. I can see this becoming a regular at my home.

made this for lunch today + loved it! i didn’t have any kala namak but i’m not fussed about the egg taste so i added some spices i had on hand and it worked out fine. i was sceptical about the soy yogurt but it paired surprisingly well. will definitely be making this again!

PUL Team - July 14, 2023, 3:05 p.m.

So thrilled it was enjoyed with the substitutions, Raabia, thank you 🤩

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Needed more water than the recipe called for and didn’t have kala tamak. Needed more spices on my end because of still decent!

Again another yummy 😋 recipe from the app absolutely delicious 🤤

Absolutely amazing. I have made this in the oven and turned out perfect. It was so easy to prepare and baking it in the oven made it simple. So huge thank you 😊

I've made this recipe so many times and it always goes down a treat! I also love how adaptable it is.
Could I make the batter ahead, for example 24 hours, and store in the fridge until ready to cook?
Thanks! :)
Raiesa

PUL Team - July 13, 2023, 7:32 p.m.

Hey RC, we haven't tested it out so can't say with certainty. One of our hesitations is the baking powder may lose its leavening power, resulting in a less fluffy frittata. If you test it out though do let us know how it goes. Perhaps if you give it a try, be sure to give it a good stir and add more liquid if needed 🤩

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Delicious and easy, perfect for the busy week nights! Great work!

I loved this! A perfect weekend brunch

Made this tonight with some thinly sliced purple potatoes, peas, onion, tomato, sundried tomato, fresh basil, and sliced green olives. So simple to put together and delicious! Although, if I'm going to add a bunch of goodies like I did this time, I'll double the chickpea batter next time.

PUL Team - July 8, 2023, 7:11 a.m.

A lovely idea, Sarah, sounds deliciously filling 😍

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This was soo good! I did not think it would taste that much since there were not a lot of spices in it, but there really needn’t be either because it tasted delicious😍
I skipped the chili flakes and instead added fresh chives, pickled red onion and black pepper on top of the yoghurt and avocado and I loved it; Spot on🙌🏻

PUL Team - July 4, 2023, 3:17 a.m.

Beyond happy to hear, Emma, thanks a bunch!

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Delicious! And very easy to make. Instructions are clear and simple. First recipe using the app and so looking forward to the next one :)

PUL Team - July 3, 2023, 5:25 p.m.

Woop woop! Happy cooking, Jamie 🤗

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We love this one! We add any quick cook veggies to it (grated zucchini or carrot, olives, Swiss chard, spinach, whatever is on hand) and have it most weekends! This has really changed the breakfast game in our house!

PUL Team - July 2, 2023, 4:07 a.m.

Woop woop! Thanks so much, Shani 🤗

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Great for dinner!

Great also for dinner 🍽️

Oh my! This was soooo good! I’d missed egg frittata since becoming plant-based, but the whole of our plant-based family thought this was even more delicious. I’ll be making this regularly. Thank you team!

PUL Team - June 28, 2023, 9:20 a.m.

Woohoo! We're so thrilled to hear the recipe was enjoyed, Georgie, thank you! 🤗

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One of my favorite to go meals !! Love having leftovers and enjoying it as snack too. Thank you 🙏🏼

I made this recipe tonight for dinner. My husband who is a chef and a non-vegan really enjoyed it. 😊 I added some lemon juice, salt and fresh herb to the yogurt topping for brightness.

Hi, just had this for an early lunch but i left out the kala namak as i don't miss the eggy taste or smell. It was fab and i have some left over for tomorrow. Thank you, I have made pancakes before with gram flour so this is similar.

PUL Team - June 27, 2023, 1:14 a.m.

So thrilled the recipe was enjoyed, Dianne, thanks a bunch! 🤗

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❤️❤️❤️❤️❤️❤️❤️❤️❤️

Hi there! I have tried this recipe now twice, and it tastes so good that I’m determined to master it. My problem, unlike some that I read below, was that the batter was very thick. I ended adding quite a bit more water, so that the consistency looked like what you had in the video. I also don’t have a very good pan, so I’m thinking that might be my problem. Do you think it would make a huge difference to measure the ingredients with a scale instead of cups?
What is the kind of pan you used, and I would love a link to buy it!

Thank you!

PUL Team - June 24, 2023, 7:55 p.m.

Hey there, Nancy, using a scale for measuring ingredients can provide more precise measurements, which in turn can help you achieve better batter consistency. When using cups, there's a possibility of packing more or less of an ingredient into the cup, which can affect the desired consistency of the batter.

As for the pans, the cookware we use is from a company called Ambition. We got it online from a webshop called Dajar. Hope this helps for now 🤗

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I swapped the zucchini for bok choi and the fresh tomato for some sun-dried.
Added fresh yellow bell pepper as a topping together with avocado and coconut yoghurt.
I had some difficulty to flip the frittata but at the end everything was fine.
Really delicious! 🤤

Loved this recipe! So healthy and delicious

I love this! I swapped the water with creamy oat milk for a richer taste!

Delicious! I also added the sun-dried tomatoes and olives since I had some at hand and I loved the combination of flavors, especially with the toppings!

PUL Team - May 24, 2023, 9:24 p.m.

Mmm sounds delicious, Athina - thanks a bunch 🫶

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Easy and filling. Personally have mine with a spicy home made guacamole or chutney with some hemp seeds sprinkled on. Also made with peas swapped out for some spinach and carrot. Good for work lunches with salad too!

PUL Team - May 6, 2023, 6:50 a.m.

Ooo spinach and carrot sounds lovely! Thank you, Sarah 🙂

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I made this recently and it was delicious! I enjoyed it even more on the second day. I couldn't find any soy yogurt so went without it (and the avo) and it was still fantastic. Be sure to use a good non-stick pan and the 1 Tbsp of oil, along with two spatulas and some confidence, and you'll do great during the flip! Thanks for another great recipe, PUL team!

PUL Team - May 4, 2023, 9:04 p.m.

Thanks so much for taking the time to share your experience with it, Leslie 🤗

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I absolutely love this recipe! Came across it on YouTube, tried it out, and here I am cooking it for the second time already. It's also cool that we can actually add any filling and it will still be delicious! Thank you so much for sharing ❤ Looking forward to trying more recipes.

PUL Team - April 29, 2023, 5:13 p.m.

Woohoo! So happy to hear, Anna 🤗

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This is a spectacularly easy breakfast that is so filling and full of flavour! The flip took a little patience (and multiple spatulas) and well worth the effort.

PUL Team - April 22, 2023, 8:45 p.m.

So happy to hear, Jessica, thank you!

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This is a really common dish in India, but without the baking powder (so it’s more like a pancake). I like the idea of making it thicker, like a frittata. I don’t use chemicals or products that I don’t know the origin of (my daughter has specific dietary requirements), would you be able to advise me as to what exactly baking powder is/it’s origin?

PUL Team - April 15, 2023, 10:26 p.m.

Hey Devika, thanks for your interest in the recipe! Baking powder is an ingredient that's used to help make foods rise. It typically is made up of a combination of baking soda, cream of tartar, and cornstarch 🙂

Devika - April 16, 2023, noon

Thank you so much 😊💕🙏

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I just made it, for the second time,
and I'm in love with it, thank you!

the first time, i went by heart for the proportion, and it was too liquid,
the second time, contrary to my habits, i used the scale, and i'm deliciously surprised of the difference!

thank you for making me realize, that sometimes, to complement the intuition with the help of a scale

PUL Team - April 14, 2023, 8:17 p.m.

Thank you for taking the time to share the update, Othmane! Indeed a scale can be helpful sometimes 🤗

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Dear all,
I’ve tried to make this frittata, but it didn’t work out as planed. I wasn’t able to fry it. I keep it on the pan much longer, but the middle part didn’t get fried. So I ended up making smaller pieces and fried it like that. I like the taste so I would like to give it another try. What do you think - should I add more flour to thicken it up or would you advise something else?
Thanks,
Ines

PUL Team - April 10, 2023, 6:35 p.m.

Hey Ines, thanks for sharing your experience with the recipe! Did you use the suggested ingredients and portion sizes? We suspect that extra liquid released from the vegetables could be the culprit if so. You can pat the shredded zucchini dry before adding it to the recipe or experiment with a touch more flour if needed. We hope this helps for now 🤗

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Can you leave out the kala namak? I actually don't particularly care for an eggy flavor.

Julie - April 5, 2023, 3:41 a.m.

I didn't have any so used regular salt and it was still delicious!

PUL Team - April 7, 2023, 6:27 p.m.

Hey Nedra, and thanks Julie! Indeed Kala namak is a salt that gives an egg-like smell and flavour, but you can use regular salt instead 🙂

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I absolutely love this dish and make it with all manner of leftover veg. Tonight’s was sliced leftover potato, cooked mushrooms and red pepper. 😋

Hello Sadia,

I wanted to know for the frittata can we use besan flour is this the same as the chick pea flour?

PUL Team - March 23, 2023, 6:43 a.m.

Hey Monica, chickpea flour comes from ground white chickpeas whereas besan comes from brown split chickpeas so they're slightly different. Besan should still work though 🙂

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Obsessed!

This is super tasty and savory. Seems like a really filling breakfast, or any other meal. I'd like to know if it can be made with oat flour or almond flour. If so, what adjustments would need to be made? Thank you for any tips and ideas.

PUL Team - March 21, 2023, 11:20 p.m.

Hey Courtney, so happy to hear! We haven't tested out the frittata with almond or oat flour so we can't say with certainty. Do let us know if you experiment with it though 🤗

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Hi there! Do you think I could bake this in the oven instead of frying it?

PUL Team - March 19, 2023, 5:48 p.m.

Hey Lila, we haven't tested it out so we can't say with confidence (I suspect it might dry it out too much maybe). If you do try it out, keep an eye on it and bake until a toothpick inserted into the centre comes out clean - and let us know how it goes! 🙂

Lila - March 24, 2023, 5:19 p.m.

Hi again!
I tried it and it came out great! I baked it for half an hour at 200C.
Thank you guys.❤️

PUL Team - March 24, 2023, 5:21 p.m.

Oo thanks for the update, Lila, so happy to hear 🙂

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Swapped out the zucchini and tomato with cooked potatoes and frozen baby spinach. It tasted amazing. Thank you for this recipe!

PUL Team - March 18, 2023, 7:05 p.m.

Mmm sounds delicious, Amanda, thank you!

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Delicious! I actually made this for dinner on a hectic weeknight. Had ALL the ingredients! 👏🏼 👏🏼 I was impressed how easy it was to put together. The hardest part was flipping it. I cooked it till it was soft-firm on the top and used a plate to turn it out onto then slid it back in the pan. Unfortunately the bottom did stick some 😔 but otherwise it stayed in one piece. With a different pan, it would have been perfect. I doubled the recipe to have 4 servings but it was so good there were no leftovers. 😋

This was amazing!! I added spinach instead of the zucchini, red bell pepper instead of the tomato, and I skipped basil, otherwise I followed the recipe to the t and it came out perfect! The yogurt, avocado and chili flakes work so good with this. Another hit by PUL 🥰

PUL Team - March 9, 2023, 8:03 p.m.

Mmm sounds lovely, Martunia, thank you!

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I have made this recipe now with many different vegetables, and it always works. It's great to take to go! The flipping can be tricky but the taste is always great :). Thanks, Sadia!

PUL Team - March 8, 2023, 6:45 p.m.

So happy to hear, Eline! In case you're interested and it helps, using a non-stick pan and enough oil can make it easier to flip. It also helps to try not to flip it too soon. Ideally, we want to flip when the bottom is golden 😃

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Great recipe! Fried onions works as well instead of basil.

I love this frittata, it a challenge to flip it! But it is worthwhile all the effort. Thank you Sadia!

I've made this frittata this morning and both me and my partner enjoyed it. It had a nice consistency and it tasted delicious. I have used a small pan and it turned out well 👍

PUL Team - March 5, 2023, 11:01 p.m.

So glad it was enjoyed, Andreea!

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I also ended up making scrambled frittata 😭
The bottom was almost burnt when I attempted to flip it, the top was too liquidy though. Definitely added enough oil but maybe my pan is not so non-stick anymore. Next time I'll try to lower the heat even more and increase the time. Still tasted delicious!
Do you think it would work as well with almond flour?

PUL Team - March 3, 2023, 6:46 p.m.

Hey Liz, oh no! Lowering the heat and adding a touch more oil can help reduce sticking if you think the pan may not be as non-stick. It also helps to flip when the bottom is golden. We haven't tested out the frittata with almond flour so we can't say with certainty. We're so glad the taste was still enjoyed and do let us know how it goes if you try the recipe again 😃

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Made this recipe and it was a delight!
Thank you Sadia and team ❤️

Simple to make and delicious 😋 I like the idea of trying this with potatoes and onions too. Thanks for your great recipes.

First- I love your videos and page! This is the first of your recepies I try out. It tasted good, but got a little soggy. Even though I cooked it for longer. Not firm like it looks on your pictures. Could it be because it was too much zuccini? Maybe g instead of 1/2 zuccini as they are very different in size would be good? :) Looking forward to trying other recepies. :)

PUL Team - Feb. 26, 2023, 3:02 a.m.

Hey Mari, thanks for the kind words! How disappointing about the sogginess. Extra zucchini could release more liquid so that's possible. We'll note down the feedback about including grams for whole items. Stoves do vary as well, so it's possible that some extra heat or time to cook could also do the trick 🤗

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Need to make it in a non-stick pan, but a great addition to weekend breakfasts. I added chili flakes into the batter and replaced basil with dill and parsley (cuz no basil in my house). "Lekker"!

I made these - very easy, worked great, golden on both sides, beautiful to look at! Texture was very good. At first bite, I found it a little bland (even though I added garlic and onion) UNTIL I put the yogurt on and then it was YUM. And being me, I added drops of hot sauce on top of the yogurt. Then it was perfect! Would serve this to company!

Love your videos, started watching 4 yesterday ago when I went whole food plant based.

PUL Team - Feb. 25, 2023, 7:53 p.m.

So glad the recipe is being enjoyed with the toppings, Sally! Thank you 🤗

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Made this yesterday and it’s so tasty! I’m so happy I discovered kala namak because of you and Gaz Oakley :)
This recipe also seems a very good base for other egg-y dishes… I will try to convert this in a Spanish tortilla, I think. Thanks so much for the inspiration! (I need to practice my flipping skills, though haha)

PUL Team - Feb. 25, 2023, 7:52 a.m.

Awe so happy to hear, Jorgen, thank you for the kind words 🥰 Happy flipping!

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This chickpea frittata was delicious! Thank you for all of your amazing recipes. 😊

Hi sadia I am pavitra from India
This chickpea frittata you make is basically besan chilla we often make at home with chickpea flour and I loved your version too, I just love the way you make videos <3 ❤️

PUL Team - Feb. 21, 2023, 11:17 p.m.

Hey Pavitra, thanks for sharing your experience with the recipe. Do let us know if there's any other feedback to help us improve! Hugs to India 🤗

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Hi! I just tried this recipe and discovered chickpeas flour! New taste ;-) was quick and tasty!
Thanks from Israel!

PUL Team - Feb. 21, 2023, 10:48 p.m.

Ooo how exciting! Thank you, Carine 😃

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Made this as a pre-going-out-snack and it was delicious. Highly recommend. 😊

Had my first breakfast in my new appartement with this fritata it was wonderful. Definietely a recipe I will keep for my mornings. Thank you Sadia :)

PUL Team - Feb. 19, 2023, 7:14 p.m.

Awe congratulations on the new apartment, Juliette! So honoured the recipe was part of the special morning 🥰

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Wow!! This frittata recipe blew us away! So much better than any non-vegan frittata/omelette for sure! It's now on our go-to meal list. 😋

PUL Team - Feb. 19, 2023, 2:02 a.m.

A massive compliment, Charlotte 🤗 thank you!!

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Dear Sadia,
this frittata is so delicious and quick and easy to make!
I‘ve tried it with different vegetables (e.g. zucchini, finely grated carrots, bell pepper and spring onion) and it turned out great every time.

Thanks so much!
Christine

PUL Team - Feb. 19, 2023, 1:40 a.m.

Mmm sounds lovely, Christine, we're so happy to hear!

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Yet another delicious recipe, thank you Sadia. Even though my pan and the frittata got along too well and stuck together, the end result was phenomenal. I added a bit of nutritional yeast for some extra cheesy nutty flavor. I'm definitely going to make it again.

PUL Team - Feb. 19, 2023, 1:17 a.m.

Hey Jonathan, so happy to hear it was enjoyed! Adding more oil and waiting for it to heat up may help avoid the frittata from sticking next time 😃

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That was delicious even without the kala namak. Finally a good frittata recipe.

This is so tasty!! I've already made this 3 times this week with different flavour variations.
I found I had to increase the baking powder to get the right texture.
Will definitely be a new go-to recipe, thank you :)

PUL Team - Feb. 16, 2023, 6:42 a.m.

Hi Em, we're so glad it's being enjoyed! Thank you 🤗

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How do you make it so that the frittata does not stick to the pan? Right now, I am making scrambled frittata....

PUL Team - Feb. 18, 2023, 4:58 p.m.

Hey C! Using a non-stick pan and sufficient oil helps. It also helps to not try to flip too soon, ideally, you'd want to only flip when the bottom is golden. I imagine it still tastes delicious scrambled though 😜 I hope you enjoyed it!

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Dear Sadia, this checkpea frittata looks delicious! In Italy we have a typical dish from region Liguria that is FARINATA, which is made with checkpea flour 😊 the recipe that I use is
900 ml lukewarm water
300gr checkpea flour
Mix until it is smooth and let it rest for few hours. When it is ready you can remove the bubbles on the surface and add 50gr extra virgin oil, 10gr of salt and if you like black pepper.
Mix and then pour it on a big tray lined with parchment paper. You should bake it in the lowest part of the oven for 15minutes (check if the bottom of the farinata is cooked) and then moved on the upper part of the oven for other 15/20 or until it is golden. You may adjust measurements using 2/3 of all the ingredients if you want a thinner farinata.
I will definetely try your version because I never cooked it in a pan!!
Thanks a lot 😊 take care
Lara

PUL Team - Feb. 15, 2023, 7:55 p.m.

Hey there, Lara, awe thanks so much for taking the time to share the kind words and your recipe with us! We have a farinata recipe we hope to share in the future 😎

Lara - Feb. 17, 2023, 3:13 p.m.

Thank you! I can't wait to try it!! 😊 You guys are the best, so I am sure it will be delicious! Ciao!

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Oh wow, this is so delicious! I l made this recipe for lunch today and it was so good. I added some salsa to the yogurt and the avocado as a topping and it was amazing! But even without the toppings it tastes great! Definetely one of my new favorites!

PUL Team - Feb. 14, 2023, 6:23 p.m.

So happy to hear, Celina, thank you! Salsa and yogurt sound delicious 😃

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Very easy and delicious! Since I had no zucchini at home, I used leek and it turned out perfect. Thank you for this creative recipe idea, I definetely will make the chickpea frittata again <3

PUL Team - Feb. 14, 2023, 3:19 a.m.

Mmm a lovely modification, Wiebke, thank you 😃

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Yum! The flip takes practice. Good thing I’m not on a cooking show

This turned out WAY better than I expected. I had tried chickpea flour before and did not have success, but this recipe is now my go-to for a quick “eggy” breakfast.
I would like there to be possible substitutes.

PUL Team - Feb. 13, 2023, 6:33 p.m.

So happy to hear, Rachael! Chickpea flour is tricky to replace with similar results in this recipe. You could use different vegetables if you'd like though. For example, bell pepper, spinach, sun-dried tomato, or whatever you already have on hand - we've just added them as subs 😉

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Wow this was the best chickpea frittata I’ve had! I loved that it was jampacked with veggies—can’t wait to make it again in the summer when tomatoes and zucchini are in season. Thanks for another winner, PUL!

PUL Team - Feb. 13, 2023, 1:44 a.m.

Such a huuuge compliment, Brenda, it means so much! Thank you 😊

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This recipe is really good and quick and easy to make! I'm glad I found it, thanks for the recipe!

This is a great simple recipe. It’s a great alternative to my usual weekend tofu scramble. Can change up the veg. Pepper flakes for the win.

Absolutely delicious and simple! This will be a regular :)

Super delicious! We tried another recipe before and it didn‘t turn out nearly as good as this one! Thank you so much

PUL Team - Feb. 12, 2023, 9:38 p.m.

Thanks for the very kind words, Marietta! So glad the Chickpea Frittata was enjoyed 😃

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So simple and so good! I used my already prepped sautéed vegetables so even more quick and easy. I can't wait to make this for my family when my sister comes to visit. Thank you Sadia 😊

PUL Team - Feb. 12, 2023, 12:06 a.m.

So happy to hear, Taunya, and so kind of you to to think of making it for visiting family 🤗

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Hello,
Thank you for yet more delicious looking recipes. We use so many of them in our house.
We have guests coming tomorrow for brunch and I definitely want to try this. Do you have any suggestions about what I can serve alongside it? The last time they came I did the scrambled tofu, spinach and potatoes and they loved it so much that they said they were converted to eating tofu!
Thanks so much for all your videos and dietary information you provide. It's been so helpful to us as a vegan family.
Sending lots of love from us Brit expats in Germany
Phillipa.

PUL Team - Feb. 11, 2023, 5:18 p.m.

Hey Phillipa, so nice of you to serve brunch for friends! This one serves nicely with hashbrown-style potatoes, toast, and a fruit bowl for a sweeter brunch. We've also served it with roasted chickpeas on the side, hummus on toast, and a mixed green salad for a more savoury brunch. Sending lots of love to Germany ✨

Phillipa - Feb. 15, 2023, 1:47 a.m.

Thank you so much. It turned out really well and it was really tasty. I'll definitely be making this regularly.
In the end I served it with kale and onion scones and sweet potato Rösti. The recipe I use for the Rösti is good but they don't tend to hold very well. If you could experiment and share your own Rösti recipe that would be fantastic.
5*s from me

PUL Team - Feb. 15, 2023, 3:31 a.m.

Mmm sounds lovely, Phillipa! We've noted down the request :D

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looks so delicious! <3

Love it! Thanks for sharing!

Hi! Can I make this and freeze it? Thank you

PUL Team - Feb. 11, 2023, 3:22 a.m.

Hey Michelle, we haven't tested it out to say for sure. I suspect the veggies might release too much liquid when thawing out making it soggy, but you can always try it! And perhaps re-heating back up in a pan on the stove might help. Do let us know how it goes if you give it a try! 🙂

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Wow, it looks so tasty, I need to do it! I am only afraid that I will eat the whole frittata at once :D

PUL Team - Feb. 11, 2023, 1:33 a.m.

Nourishment at its finest 😇 We hope you enjoy the recipe if you're able to give it a try, Viliv!

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Sadai Ahhhh!!! ❤️I just wanna tell you that i love you so much. I love your recipes, so easy to make and so delicious. I learnt a lot from you. The videos you make on self development, i just love it.
Sometime when I'm not feeling good, i just open youtube and watch your videos. Any video. It doesn't matter to me if it is a recipe video or development video. I just listen to you whatever you say. It gives me calm and brings smile to my face. Please make more videos on self development.
Sending you and robin lots of love.

PUL Team - Feb. 10, 2023, 9:31 p.m.

Oh dearest Soni, thank YOU for the incredibly kind words and for helping make our community so special. We've noted down the request and send our warmest wishes back🌻

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Thanks a lot you give me a new life,i am a home maker from a small town in India also a big fan of healthy living and you make it alot easy. Sadia if you make a video on how to make plant based milk at home and store it, it will be a great help.

PUL Team - Feb. 10, 2023, 6:28 p.m.

Thank you for the kind words and request, Monikuntala! We've noted down the idea for a recipe on plant-based milk. Sending an abundance of love to India 💛

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This looks amazing! Do you think I could use vegetable broth instead of water? Love your recipes! Love from the US!

PUL Team - Feb. 10, 2023, 7:07 a.m.

Hey Ginny, you could! We'd recommend a lower sodium variety if possible to avoid an overly salty taste 🙂

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Great recipe! I split the recipe in half because I wanted something lighter and it was perfection. :) Thanks so much!

PUL Team - Feb. 9, 2023, 11:20 p.m.

Ooo so happy to hear, Charmaine!

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I just made this recipe and it turned out so so good and really quick to make! I have to admit that I used 2 eggs, because I have 5 chicken ladies in my garden. Also cheers to the whole PUL Team: your recipes are so well balanced and tasty, the videos are beautiful and the bloopers always a pleasure :-) Greetings from Austria!

PUL Team - Feb. 9, 2023, 11:01 p.m.

Thanks for taking the time to share, Karin - hugs to Austria 🤗

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