Main image of Simple Chickpea Frittata

Simple Chickpea Frittata

25 min



10 ingredients or less


Frittata is originally an Italian open-face omelette made with eggs. This simple vegan frittata is flavourful, high in protein, and naturally gluten-free with kala namak added to give it a more authentic egg-y frittata flavour. You can enjoy it as a savoury breakfast, or a hearty lunch!



25 min


10 min


15 min

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  • 1 cup (116 g)
  • ¾ tsp
  • ¼ tsp
    baking powder
  • ¾ cup (180 mL)
  • 1
    medium tomato, finely chopped
  • ½
    zucchini, grated
  • ½ cup (67 g)
    frozen green peas
  • ¼ cup (6 g)
    fresh basil, chopped
  • 1 Tbsp (15 mL)
    olive oil
  • ½
  • ½ cup (120 mL)
    unsweetened soy yogurt

Optional garnish

  • chili flakes
  • fresh basil


  1. To a large bowl, add the chickpea flour, kala namak, baking powder, and water. Whisk until smooth.
  2. Add the tomato, zucchini, peas, basil. Mix well.
  3. 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.
  4. Flip the frittata and cook, covered, for another 5 - 8 minutes, until golden and cooked through.
  5. Serve it with sliced avocado and unsweetened yogurt. Enjoy!


  • 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.


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


fresh basil



unsweetened soy yogurt


olive oil


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.

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Discussion & Rating

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Athina - May 24, 2023, 12:39 p.m.

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 🫶

Sarah - May 6, 2023, 2:12 a.m.

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 🙂

Leslie - May 4, 2023, 12:24 a.m.

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 🤗

Anna - April 29, 2023, 9:42 a.m.

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 🤗

Jessica Logher - April 22, 2023, 6:52 p.m.

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!

Devika - April 15, 2023, 10:26 a.m.

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 😊💕🙏

Othmane - April 14, 2023, 3:44 p.m.

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 🤗

Ines - April 10, 2023, 12:52 p.m.

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?

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 🤗

Nedra - April 5, 2023, 2:10 a.m.

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 🙂

Shona - April 3, 2023, 6:19 p.m.

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. 😋

Monica - March 22, 2023, 5:46 p.m.

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 🙂

Sj - March 21, 2023, 10:54 a.m.


Courtney - March 21, 2023, 4:18 a.m.

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 🤗

Lila - March 19, 2023, 7:37 a.m.

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 🙂

Amanda - March 18, 2023, 9:27 a.m.

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!

Mariann - March 14, 2023, 4:12 a.m.

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. 😋

Martunia - March 9, 2023, 11:17 a.m.

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!

Eline - March 8, 2023, 10:24 a.m.

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 😃

Di - March 6, 2023, 3:30 p.m.

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

Patricia - March 5, 2023, 11:56 p.m.

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

Andreea - March 5, 2023, 12:01 p.m.

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!

Liz - March 2, 2023, 1:52 p.m.

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 😃

Sphoorti SB - Feb. 28, 2023, 4:02 a.m.

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

Sylvie - Feb. 26, 2023, 6:34 a.m.

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

Eline - March 8, 2023, 10:26 a.m.

I have tried it with potato (small cubes) amongst other vegetables, and it was delicious and filling!

Mari - Feb. 25, 2023, 4:09 p.m.

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 🤗

Zoe - Feb. 25, 2023, 3:03 p.m.

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"!

Sally F - Feb. 24, 2023, 6:46 p.m.

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 🤗

Jorgen - Feb. 24, 2023, 8:09 a.m.

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!

Stephanie - Feb. 24, 2023, 1:10 a.m.

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

Pavitra gobbaka - Feb. 21, 2023, 6 p.m.

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 🤗

Carine - Feb. 20, 2023, 11:56 a.m.

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 😃

Sara - Feb. 19, 2023, 7:05 p.m.

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

Juliette - Feb. 19, 2023, 6:42 p.m.

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 🥰

Charlotte - Feb. 18, 2023, 11:17 p.m.

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!!

Christine - Feb. 18, 2023, 9:21 p.m.

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!

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

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

Jonathan - Feb. 18, 2023, 4:29 p.m.

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 😃

Brigitte - Feb. 16, 2023, 2:49 p.m.

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

em - Feb. 16, 2023, 4:23 a.m.

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 🤗

C - Feb. 15, 2023, 9:41 p.m.

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!

Lara - Feb. 15, 2023, 6:25 p.m.

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

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!

Celina - Feb. 14, 2023, 5:26 p.m.

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 😃

Wiebke - Feb. 13, 2023, 7:51 p.m.

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 😃

Natasha - Feb. 13, 2023, 5:13 p.m.

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

Rachael - Feb. 13, 2023, 2:02 a.m.

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 😉

Brenda - Feb. 12, 2023, 11:31 p.m.

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 😊

Thomas Blake - Feb. 12, 2023, 11:23 p.m.

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

Rita - Feb. 12, 2023, 7:27 p.m.

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.

Josi - Feb. 12, 2023, 10:59 a.m.

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

Marietta - Feb. 12, 2023, 10:02 a.m.

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 😃

Taunya - Feb. 11, 2023, 6:12 p.m.

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 🤗

Phillipa - Feb. 11, 2023, 12:52 p.m.

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

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

Jacky - Feb. 11, 2023, 10:36 a.m.

looks so delicious! <3

Sonam Nathani - Feb. 10, 2023, 11:49 p.m.

Love it! Thanks for sharing!

Michelle - Feb. 10, 2023, 11:20 p.m.

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! 🙂

Viliv - Feb. 10, 2023, 2:10 p.m.

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!

Soni - Feb. 10, 2023, 11:10 a.m.

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🌻

Monikuntala - Feb. 10, 2023, 5:33 a.m.

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 💛

Ginny - Feb. 10, 2023, 2:28 a.m.

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 🙂

Charmaine - Feb. 9, 2023, 10:16 p.m.

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!

Karin - Feb. 9, 2023, 7:11 p.m.

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 🤗