Simple Chickpea Frittata
25 min
Meal
Breakfast
10 ingredients or less
On-the-go
Servings
Total
25 minPrep
10 minCook
15 minSwap out
soy
Free from
peanut
tree nut
sesame
gluten
Ingredients
-
¾ tsp
-
¼ tspbaking powder
-
¾ cup (180 mL)water
-
1medium tomato, finely chopped
-
½zucchini, grated
-
½ cup (67 g)frozen green peas
-
¼ cup (6 g)fresh basil, chopped
-
1 Tbsp (15 mL)olive oil
-
½avocado
-
½ cup (120 mL)unsweetened soy yogurt
Optional garnish
-
chili flakes
-
fresh basil
Directions
- To a large bowl, add the chickpea flour, kala namak, baking powder, and water. Whisk until smooth.
- Add the tomato, zucchini, peas, basil. Mix well.
- Heat up the oil in a non-stick medium pan on medium heat. Once warm, add the frittata mixture. Cook, fully covered, for 8 - 10 minutes or until the bottom, is golden.
- Flip the frittata and cook, covered, for another 5 - 8 minutes, until golden and cooked through.
- Serve it with sliced avocado and unsweetened yogurt. Enjoy!
Notes
- †Kala namak, also known as Himalayan black salt, is a salt found in some South Asian cuisines. The sulphur compounds give the salt an egg-like smell and flavour.
Storage
- Store in an airtight container in the fridge for up to 2 days.
Let us know what you think
Plate method
The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.
Grains & Starches 0%
Proteins 48%
• chickpea flour
• frozen green peas
• unsweetened soy yogurt
Fruits & Veggies 52%
• medium tomato
• zucchini
• fresh basil
• avocado
Calcium
• unsweetened soy yogurt
Fat
• olive oil
• avocado
Nutrition info
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
Watch it step-by-step!
Discussion & Rating
Hello Sadia,
I wanted to know for the frittata can we use besan flour is this the same as the chick pea flour?
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.
Hi there! Do you think I could bake this in the oven instead of frying it?
Swapped out the zucchini and tomato with cooked potatoes and frozen baby spinach. It tasted amazing. Thank you for this recipe!
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 🥰
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!
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 👍
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?
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. :)
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.
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)
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 ❤️
Hi! I just tried this recipe and discovered chickpeas flour! New taste ;-) was quick and tasty!
Thanks from Israel!
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 :)
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. 😋
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
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.
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 :)
How do you make it so that the frittata does not stick to the pan? Right now, I am making scrambled frittata....
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
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!
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
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.
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!
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
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 😊
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.
looks so delicious! <3
Love it! Thanks for sharing!
Hi! Can I make this and freeze it? Thank you
Wow, it looks so tasty, I need to do it! I am only afraid that I will eat the whole frittata at once :D
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.
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.
This looks amazing! Do you think I could use vegetable broth instead of water? Love your recipes! Love from the US!
Great recipe! I split the recipe in half because I wanted something lighter and it was perfection. :) Thanks so much!
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!