THE BEST VEGAN FRITTATAS! 🔥

YOU NEED THESE IN YOUR LIFE! These vegan friendly frittata's are made from chickpea flour and they will blow your mind. Perfect for meal prep, eating on the go or having with breakfast.
They are so easy and since they are made from chickpea flour a great source of protein and iron!
What else do you think would be good to add to these? Let us know in the comments down below.
Vegan Frittata Recipe:
1.5 Cups chickpea Flour
1.5 Cups water
1 tsp salt
1 tsp onion powder
1/2 tsp black pepper
1/2 cup mixed frozen veg (peas, corn, carrot)
1 full green onion, chopped
1/2 green pepper, chopped
1/2 cup olives, pitted and chopped
1 handful of cilantro, chopped (optional but try it!)
1 handful of parsley, chopped
Directions
1. preheat oven to 400F
2. In a medium size bowl whisk together chickpea flour, water, salt, onion powder, and black pepper
3. add the rest of ingredients and stir well
4. in a silicon muffin tray, add enough mixture to fill up to the top (if using a metal muffin tray make sure to use liners or grease the pan so they don't stick!)
5. bake for 35 mins, remove from oven and let cool before eating.
Enjoy!
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#breakfastrecipe #vegan #frittata

[@viviendaquino8364]

In Australia, we pronounce the h in herbs! 😊

[@lindav1403]

Made this again and tried freezing - they freeze perfectly! Thawed in the fridge overnight and packed them for my work lunch the next day. Warmed them in the microwave and they were moist & delicious. Put roasted red peppers, artichoke hearts, mushrooms and spinach in them this time. 😋

[@yulianloaiza]

Thank you for the tip!

[@cynthiabowen7092]

You two dear ones are darling!!!! I love your youthful, childlike humor, (I'm 69) You bring such a fresh and wonderful lightheartedness to cooking! I can't wait to try this recipe! Been following ya'll for several years. Keep your feel good KZbins coming! You bring great recipes and great joy!

[@tenapit]

Sundried tomatoes would be a delicious add in

[@Yuzuhira.]

oooh, yeaa!! That sounds amazing 🤤

[@Simnettnutrition]

Oh heck yah!

[@trishmcloughlin3035]

How long bake for at 400?

[@tenapit]

mine were done at 30 minutes to Sue something to check the center

[@andrewmoore1136]

adding in a teaspoon of baking powder will make them rise a little more, gives them a more airy texture. especially good idea if you sub in some unflavoured protein powder for a little of the chickpea flour, for more of a protein boost (i use pea protein for that)!

[@Simnettnutrition]

Oh cool idea!

[@Veganvipassi]

Yes!!!! Baking powder really improves it!!!

[@Thecodexnoir]

Baking powder causes sideways expansion, baking soda causes things to rise.

[@rochellepryor8974]

I say muffin tin and pie plate. 😊. Maybe that's just in US. Be sure not to use cooking spray on the silicone Bakewear. Doesn't need anyway.

[@pingpong6861]

@@Thecodexnoir this is nonsense.

[@saveyourownlife2056]

These look so good! I will make a batch today. I just bought zucchini from the Farmer's Market. I will shred one and add it to the batter. Looking forward to it! I love your channel. You were the first vegan KZbinr that I watched last summer and then decided to become vegan. Your videos showed me that it was doable, and I have now been vegan for a little over a year. Thanks for what you do!

[@showmemovegan]

The zucchini would be delicious! I used to make something similar with shredded carrots and zucchini. yum!

[@CastledarkDweller27]

@@showmemovegan so do we just wring out the excess moisture from the shredded veg before adding?

[@alishamccully3727]

@SaveYourOwnLife I'm with you on the zucchini I have so much this year from the garden, I have been making muffins and canning it, definitely going to make this perfect before school breakfast for my boys.

[@showmemovegan]

@@CastledarkDweller27 Yep! I've also heard it's helpful to dust the pieces with a little flour so they don't clump together too much, so you might use a little extra chickpea flour on them before mixing them into the batter. I'll be honest, I haven't actually tried it since being vegan, so originally I did it with eggs 😬but I don't see why it wouldn't work just the same in this.

[@janellemartinez538]

I have never used chickpeas as an egg substitute and I want sure I would like these. Boy was I wrong!! They are delicious thank you for sharing 👍🏼

[@MelvinGrified]

How is everyone over there

[@heatherserniuk7881]

Just made these. So yummy. The cilantro was amazing in this. I made it with mushrooms, regular white onion, zucchini, kale, which I cooked a bit first. Added green onion, and tomatoes. Delicious!

[@MelvinGrified]

How is everyone over there

[@melanie.3837]

This is by far the best Frittata I have ever made. Great recipe and so easy to put together. I cooked it in two 6 inch silicone pans and ended up sprinkling Nutritional yeast on top when it came out of the oven. Thank you for an amazing recipe.

[@christinegfeller5623]

I made these tonight with corn, roma tomato, yellow pepper, onion with paprika, salt, pepper, garlic power and onion powder. Baked in the oven in a square pan for 45 minutes and wow they were great! Definitely going to make again. Thanks for sharing! Cheers from Gibsons on the Sunshine Coast, BC :)

[@MelvinGrified]

How is everyone over there

[@MelvinGrified]

How is everyone over there

[@hydyho6305]

Quick tip! Anytime you want to make something taste more like egg just add a bit of black salt! (Kala namak) It even has that eggy sulfur-like smell to it. 😊

[@virginiadonnelly1031]

That's one of things about eggs I totally hated when I used to eat them. Less like eggs the better for me!

[@joannesimmons3700]

I definitely agree, it really makes a difference! I also use it when I make tofu scramble. This frittata looks so good I’m going to make it tomorrow morning.

[@sally2583]

I hated the black salt when I tried it in my eggless salad. I threw it away. It's not like an egg on my taste and smell.

[@sandracarli1110]

@@sally2583 I like it. It's a matter of taste ...

[@mahernajjar1255]

1.5 cup chickpea flour 1.5 cup water 1tsp salt 0,5 black pepper 1 tsp onion powder Add chopped parsley and coriander Chopped Green onion 0,5 cup frozen veggies 1 chopped bell pepper 0,5 cup pitted olives Mix everything together Then Add cherry tomatoes on top And bake

[@catalyst3713]

6:16 for those who dont know a neat trick to cutting a bunch of cherry tomatoes in half at once is to place them on top of a round container lid with a raised edge then, put another lid on top of them, then gently place your hand over that top lid, sandwiching them together, then taking your knife and slicing all of tomatoes in one go.

[@robertaboyack7250]

These are similar to what I make as a loaf -- yummy! My favorite veggie combo is chopped artichoke hearts, carrots and nutritional yeast for a cheesy flavor. A similar batter is used to make Indian pakoras (shallow fried, deep fried or baked vegetable fritters), so this recipe would probably also be delicious with curry powder.

[@crissycardwell3641]

What’s the time & temp on baking a loaf? I’m looking forward to trying!

[@clairecournoyer135]

I have the same question as Crissy: I’d like to make this as a loaf - perhaps cook for an hour at 350 instead of 400?

[@charimilligan5326]

Me too!!! Time & temp for the LOAF!!

[@clairecournoyer135]

@@charimilligan5326 @Crissy Cardwell I made it in a rectangular cake pan to cut in squares and it turned out scrumptious: about 35-40 minutes at 400 F. So same as muffins instructions basically (I made a larger recipe with 2+ cups flour & water and lots of finely chopped veggies)

[@maryannmay7105]

I made these today with fried onions,garlic,mushrooms,a tiny bit of grated vegan cheese because that’s all I had & compensated with some nutritional yeast & added 1 tsp of bicarbonate of soda to make them lighter plus the baby tomatoes on top & they were delicious thank you so much.

[@finding_peace_within]

I never comment on videos but have to say this recipe has been a game changer for my husbands work lunches. Thank you 😊🙏

[@ginapavone8286]

They look great! I make a variation but add nutritional yeast to the batter and my fillings are onion, pepper, potato, broccoli. I also top them with vegan cheese 😋

[@Simnettnutrition]

Oh yeah! That would be so good. We thought about the nutritional yeast but wasn't sure if it would add much. We will have to try.

[@lindav1403]

Nooch sounds like a good adddition. And potatoes and broccoli - yum!

[@lindav1403]

@@Simnettnutrition Maybe some kala namak for part of the salt too? This recipe seems super versatile, lots of variations to try!

[@ginac7235]

@@lindav1403 Yes! I was going to suggest the same thing :)

[@ashleighk-o]

That sounds like an epic combo, yum!

[@michaelham2366]

Those look really good. Eight years ago I was on a low-carb/keto diet (which I abandoned after learning the long-term health issues from such a diet). [Edit: (left out a thought): Back then I made an egg frittata with sausage and greens that I cut in squares for a good breakfast on the go.] Now that I follow a whole-food plant-based diet, I've been wanting something similar - a hand-held portable breakfast - and this looks like just the ticket. I think I might augment it with dicing some tempeh small, tossing that with a little EVOO and (say) some Merguez spice, and cooking it in a skillet until lightly browned. Then just include that in the frittata batter to add beans and grain. (I make my own tempeh, and the latest batch is equal parts soybean and (intact whole-grain) Kamut (organic khorasan wheat). Thanks for the recipe. You always have good ideas.

[@johnkm77]

You should skip the EVOO. EVOO should only be used cold. When you heat up EVOO it forms acrylamide, which is a potent carcinogen.

[@michaelham2366]

@@johnkm77 Substitute avocado oil if you are concerned about heating EVOO. I'm not, because I don't heat the pan very high.

[@Simnettnutrition]

Nice that sounds great! We did try it with smoked tofu and it was so good.

[@johnkm77]

@@michaelham2366 I'm not concerned because I don't do it, I'm just sharing knowledge, do with it what you will.

[@Simnettnutrition]

Also, way to go on the healthy changes! I really feel for ppl who try the low carb thing. I know it works for some, but I just see ppl struggling and fighting an uphill battle when they try.

[@showmemovegan]

These look delicious! I've done a vegan omelette with chickpea flour but haven't tried something like this yet. Back in my omnivore days, I loved a recipe for little muffin frittatas that had shredded zucchini, carrots, and cheese. I'm thinking, use some nooch for the cheese and use this chickpea batter and it would be pretty tasty!

[@MelvinGrified]

How is everyone over there

[@julieholmes946]

Yes! I needed this recipe - failed at making a vegan omelette with chickpea flour and thought I’d never enjoy a frittata again. Thanks Crystal - they look perfect. You’re so smart!

[@MelvinGrified]

How is everyone over there

[@Julia-dr4g0n]

I would add turmeric for color and the nutrition. Nutritional yeast, too. Mine would also have to have mushrooms (cooked 1st, because of the water content) and spinach or kale. I'd skip the salt and add black salt at end for eggy flavor. 😉

[@HomeCookingTherapy]

Mushrooms are the best for this!😉

[@sophiem5921]

Just tried this recipe with uncooked mushrooms (cut into tiny pieces) and it worked out great. The water content didn't ruin them at all 🙂

[@Julia-dr4g0n]

@@sophiem5921 I wasn't sure what may happen as I tend to use lots of mushrooms. 🤣

[@moonandmakery]

turmeric in chickpea batter is always a win.

[@kathyjakary7269]

I also used mushrooms that were not cooked first. Peppers, broccoli, onion, olives, and kale. For herbs, I used basil and fennel. @@sophiem5921

[@lisabryan9683]

tried it with onion, spinach,mushrooms, vegan feta, and tomato on top!!!! amazing!

[@patriciapalaroan1074]

You can flip the knife and use the other side to scrape instead of the sharp side. Saw Jane Esselstyn do this on her YT channel. So simple!

[@rhondapitts9650]

Thankyou for your awesome recipes you two are such a sweet fun couple😊

[@li82li]

chickpea pancakes are also really cool! i usually fry some mushrooms and pour the mixture over!

[@Simnettnutrition]

Oh cool, we will have to try those!

[@RichardKentMatthews]

I add avocado slices at the end. Then I dip them in a balsamic/mustard combo dressing. Amazing.

[@Simnettnutrition]

Oh yeah, avocado would be a great addition. They have been so expensive around here we haven't been having them much. But I agree, and that pop of green colour would be nice too!

[@hannahmitchell87]

That sounds gorgeous!!

[@RichardKentMatthews]

@@Simnettnutrition We recently had a store sale at 99 cents each. I went crazy, made a gringo guac and froze it, used it on frittatas, burritos, and faux eggs Benedict. Also on sandwich of tomato, red onion, basil and vegan mayo and mustard. Onion powder, garlic powder, of course. 🙂

[@j.w8680]

Wonderful base recipe for a snack high in protein! My Mum made something similar, but fried it. We call it pakora/bhajias/bhajis. She added sodium bicarb (baking soda) to mitigate any gassiness😄 & to act as a sort of raising agent that helps it expand in oil. Whether you choose to fry them or do them healthily in the oven, like yours, adding spices enhances their taste. I often add some garlic powder, either a sprinkling of dried chilli flakes (or chilli powder) & a teaspoon or so of ground coriander seeds/powder. Another lovely addition is a teaspoon of oregano or a little dried or fresh thyme. I have used other recipes like yours to make a healthier version from my Mum's pakoras, but the recipe is similar to hers. My Mum often used very thin slices of aubergine, potato or a handful of spinach. I love mixed (bell) peppers in mine and some fried onions with garlic as a lovely flavour base, too. Thanks for sharing this recipe. Love your innovations & you make an adorable couple! One way, BTW, to avoid losing knife sharpness is to scrape off using the non-blade side.

[@seciliafeliz]

Just made these for my son who starts his Junior year tomorrow! I did a double batch and sampled one, these were delish! I added some soy chunk sausage crumbles, peppers, chives, onions, cheese and spinach!! Crystal thank you for this recipe!! This will be amazing for him to take on his walk to the school bus and its so quick and easy!!

[@nathanlopez2905]

I know I’m really late here but I just wanted to say that these are absolutely delicious and way too easy to make; especially for a guy like me who sucks at cooking. I am a baker so of course I had to make a crust for these and turn them into quiche bites and added dices of homemade, plant based pepperoni…so good! Thank you for sharing this recipe!🙌👊

[@Simnettnutrition]

That’s awesome! I bet your version is amazing! Thanks for the comment.

[@qcdon73]

Sooo good! ♥️ Made these yesterday! Took fennel seed and did a rough grind on it and added it for a "sausage" type flavor! Thank you sharing such an amazing thing!

[@charimilligan5326]

great idea!!!

[@cdriz2337]

Gonna try these tomorrow. To avoid using the pastry tool not to dull your knife, just turn the knife over and use the no cutting side to push the veggies in your bowl. Great videos..love the laughs.

[@nitsan]

I made this last night (as one big pie) with the seasoning I had at home. Absolutely delicious! I'll probably make a big batch every few days. Thanks for the idea. This is just what I needed. Tasty, nutritious and easy to batch. ❤️😊

[@KSDurand]

I was wondering about it as a pie. How long did you keep them in the oven? This looks like my new fav weekend treat!

[@kimmcgarry8305]

I prononce it as ‘erb with the “h” silent, probably because its origin is Latin (herba)-> Old French -> English. An etymological Goggle searcher revealed that up until the 19th century “‘erb” was the common pronunciation throughout the English speaking world. Today English speaking North Americans still pronounce “‘erb” with a silent “h” like their fellow French speaking North Americans. It is thought that the similarity between the English “herb” and the French “herbe” on our continent is why the silent “h” remains dominant in our pronunciation of “herb”. Thanks for the recipe. It looks delicious!

[@ariannefowler455]

I cannot wait to make these! These seem like something great to bring to a brunch or a party, if asked to bring something.

[@Simnettnutrition]

Oh yeah, perfect for a party. I can't wait for you to make them too!

[@RebeccaWife1Mom4]

I will definitely be making these... With broccoli or asparagus, mushrooms, onions, peppers, tomatoes, and herbs (erbs 😀) of course. Thanks for sharing Crystal! 👏🏻💛

[@Serpentarious]

damn asparagus, mushrooms and garlic on these would be bomb

[@tonisharp8747]

Loved it guys! Can't wait to make these Spinach and sundried tomatoes would be nice with the olives!! You guys are the bomb 💣 And I say herbs 🌿 🤪

[@nitinbaweja4063]

I literally had this as my sunday morning breakfast , however i had it in the form of a savory pan cake cooked in a pan on stove. I also like to add some rolled oats into the batter and a pinch of baking soda and veggies are Onions , tomatoes , green chillies , grated carrots, green capsicum, green beans, fresh coriander / cilantro in it , and in the spices i added pink salt, turmeric powder, red chilli powder , coriander powder and a dash of black pepper powder. YUM 🙂

[@sadtiger2022]

You know you're a couple that's meant to be when you can't speak yet fully understand each other!! 😍

[@Tangerinka410]

Thank you guys!! I don't typically watch recipe videos or recipe channels because I find them kind of boring, but YOUR videos are SO MUCH fun! I sometimes watch just for entertainment to be honest but I am certainly going to try this recipe!😃 You guys are the best, such a good energy and sense of humour! You always make my day...

[@cn6093]

I LOVE these! Simple & nutritious. Will definitely be a part of this year's school lunches! Thank you both!

[@sahalesahale5975]

Great recipe!!! I admire you guys for your passion and creativity! I will definetely try this recipe, but will add little baking powder to make fluffier frittatas! Greetings and hugs from Bulgaria!! ❤️❤️❤️

[@moonandmakery]

absolutely love this recipe, definitely going to try it! thank you so much for sharing. I make chillas all the time with chickpea flour (indian style tortilla wraps) and when I don't have conventional greens on hand i shred up dandelion, chia, sunflower or tomato leaves as my 'herbs' and they taste delicious!!

[@fisfia]

"Soupy salad" *dying* You guys are the funniest!

[@crankiemanx8423]

These look delicious, definitely going to try them.im going to add half a teaspoon of bicarb & see if that makes them rise a little.thank you for the recipe .🌿🌞🙏

[@rachellamming4989]

I come from the midwest where the H is silent in herbs. I've noticed that canadians on the west coast pronounce with a hard H. Totally cultural and ok in my book 😊

[@melissawhatley6368]

I am loving on these and have batch in the oven right now. This time I have added some Rotel and roasted bell pepper and spinach. It would be lovely if your recipes could be on pinterest. Thanks for sharing your insight into nutrition and fitness!

[@raadhavaze4697]

Please always mention the baking temperature and time to bake. It helps a lot. Thanks !

[@linzertube]

I’ll be making this nice and easy recipe soon…looks like savoury goodness! Thanks, Crystal and Derek!

[@LeemerEthan]

This was the perfect idea for me today. I had some arugala on its last legs so made sauteed onion and apple arugala for the flavour and it was truly amazing.

[@MarJo333]

Wow ! I can tell this recipe is a keeper, minimal tools , and looks delightful!!

[@holz3811]

Where I'm from in the UK, we pronounce the h in herbs. Love a chickpea fittata 😋...so good!

[@lauralong6695]

Yum. I’m making these little delights as soon as it cools down here in MT and I can turn on my oven on. Thanks

[@name.terrie]

OMG the possibilities are endless. Yay! Thanks, you two, for sharing this. Re "bench scraper", you can use the spine of the knife vs the blade edge.

[@LazyProductiveCreator]

You definitely read my mind. That's the exact recipe I was looking for these days. Thank you so much!

[@thewellnesswaycollab]

These are great! Made them for the 3rd time today. I put them in the freezer and then just warm them up and top with salsa for a quick eat. Thanks!!

[@VintageTubeTone]

I like the two of you together in this video and the frittatas look awesome. I'll definitely give them a try. In the UK, they tend to pronounce the "H" in the word herbs, in America, only if you've never been in a kitchen.

[@CastledarkDweller27]

LOVE this one guys! (as always) Thanks Beautiful Crystal! Look just like mini quiches except no animals suffered to make them, so in our house they shall be called... HAPPY-QUICHE MUFFYS! Going to make a batch right now : )

[@clapwingbirb]

that is such a great idea!!! I usually prepare stuffed omelettes with chickpea or gram flours but I have never thought of using it for muffins.. and the fact that you prepare loads is the best, it means I have sorted 2 or 3 days of lunches !!!

[@Burnie_Angel]

I have often wondered why Americans ( and Canadians :) ) say erbs nd yet live in a house, However in Australia and the UK its herbs all the way. However it's said , the chick pea frittatas look divine, and chick pea flour makes a nice omelette. I look forward to you guys every Sunday.

[@sarashandy1044]

Looks delicious I cannot wait to make these 👏🏻❤️❤️

[@mamakins5123]

I make a similar recipe but use soaked split red lentils that get blitzed. I add black salt, baking powder and baking powder. Lots of whatever veg/herbs on hand (kale, onion etc). I bake them in the silicone muffin pan and freeze them for on the go snacking.

[@Shirmagedrusclau]

Wow perfect recipe for me to use some homegrown from my garden Swiss chard and kale. I have the silicone cupcake liners which I will be using. Such a great simple recipe Good job

[@pamspicer97]

Y’all are so funny and cute!!🥰 Those frittatas look so yummy!!

[@Simnettnutrition]

Glad we gave you a few laughs. Thanks for watching.

[@angelatillman4323]

Crystal you are so pretty! I love your look here. Thank you for the great recipes!

[@Simnettnutrition]

Thank you. I have to agree. :D You're welcome. thanks for the comments.

[@tammytrader4318]

Yours look great. I have been making these for a long time but never with olives, great idea thank you. I also use black salt instead of regular salt. And some baking powder. And also Love the idea of the tomatoes on the top.

[@1985emmalouise]

Love you two and your videos :-) I’m gutted I’ve watched them all and have to wait for a new one to be uploaded 😆 keep up the great work ❤️

[@Simnettnutrition]

Thanks Emma! I thought I noticed a bump in our viewership. Lol. I want to start putting up more content, I just run out of steam (and ideas) if I push too hard.

[@1985emmalouise]

@@Simnettnutrition I’m happy to wait :-) something to look forward too! Your both doing amazing as you are…inspirational :-)

[@karenfaircloth3335]

I made these this morning and they were yummy!!!! I added carrots,mushrooms, sweet peas and okra!!! Also some black salt. Next time I'm going to add some nutritional yeast!! Made 12!

[@pollyd612]

I made these today and added vegan pepper jack cheese! They were delicious!!!! Thanks 🙏

[@MsMelody]

She did soooo good! Awesome! Love her ❤️ I love to see the two of you & your partnership.

[@Simnettnutrition]

I know me too!

[@stacyebrim9702]

Made these last week and they were delicious...and quite filling! I will definitely be making them again. My dad enjoyed them with salsa. I enjoyed them with marinara.

[@MelvinGrified]

How is everyone over there

[@Kimgrn1267]

Great vid Derrick! I'm buying it and going to try it! THANK YOU BOTH!

[@CoachCarolAnn]

I have a date with this recipe for tomorrow’s brunch. Thanks for a fun (as always) and tasty video!

[@eileenkast4982]

That was great! I love the banter between you two and please do more.

[@andreawalker7138]

I bought chickpea flour for one recipe and then didn't know what to do with the rest of the flour, now I know. Thank you for the recipe! (I'm on team 'Herbs' 😄)

[@kristinesjostedt4183]

I made a batch of these this morning, adding in some chopped spinach and a tiny bit of black salt. I didn't have any olives or small tomatoes but WOW these are delicious! Definitely will be part of the regular rotation for breakfast. Love your videos! 🙂

[@jshoover2199]

I loooved watching you 2. Was entertaining and I adore the recipe. Excellent!!!

[@carolynorr1658]

Just looking for a fritatta recipe. Perfect timing! Thanks guys. Love your channel.

[@Simnettnutrition]

Amazing! My mom always says "ask and you shall receive". :D

[@darlenedevegan8370]

Love you guys and your recipes 😋

[@sevenjets]

You had me at frittata! ❤ Thank you so much, I will definitely make these, they look so delicious!

[@KROWNCHAKRATV]

Great vid man

[@RaeBulmer-ze2uh]

New your channel from sunny South Africa. Organic vegans are an endangered species. This recipe is fabulous. Looking forward to an ancient grain bread recipe. 😊

[@RogueAstro85]

I love the silicon muffin tin! I loved making stuff like this or muffins but it was a huge pain to clean all the individual silicon muffin liners. I can't believe I didn't think of a silicon tray!

[@oatmeal4life441]

I put brown rice in mine and it adds a nice filling

[@Simnettnutrition]

Oh cool, that's something we didn't think about.

[@Simnettnutrition]

Also love the screen name. Lol.

[@oatmeal4life441]

@@Simnettnutrition love your channel ...and I'm addicted to oatmeal 🤣

[@tracielatham8415]

These look delicious and easy! I plan to make them and I will add a little nutritional yeast to make them “cheesy”. Thanks for the recipe!

[@straightedgeveganbel2453]

yummmm! and so easy👍

[@BA-yo3vz]

This looks so good. Definitely will try it. Helpful hint - to not dull your knife just use the back side when scraping into your bowl.

[@MoniqueVegan]

I love it. I normally make it on my fry pan. I also add baking powder and apple cider vinegar to make it soft. I don’t mind using oil either so it’s not so dry.

[@ralesandro]

You guys are so adorable! Thanks for this entertaining video and recipe. ❤

[@carinagatta]

love these!!! some people add black salt 4 the egg flavor but i hate the after effects of it lol so i just do reg salt and other spices...these are so amazing on the go

[@pennywright7232]

I made these this past weekend and they're so good! I added a bit of nooch and vegan cheese and froze half the batch. I'm probably going to be making these at least once a week for easy breakfasts!

[@Simnettnutrition]

Awesome! So glad you liked them. Thanks for reporting back!

[@tanyak5154]

You guys are so fun to watch! Thank you for that easy, delicious and nutritious recipe! Will try to make it 😋

[@beccogiallo]

Thise look delicious and easy. Thank you

[@weehillywinky1]

This is FAB! Thanks so much. There’s so many different versions of this out there, but this is the best! ✌️

[@reasonablevegan]

I made it wish whole cooked chickpeas, and it turned out great! Thanks for the recipe!

[@jodibuckmister7402]

This sounds amazing! After reading some of the comments I think I will add baking powder and nutritional yeast.

[@mauriceatron]

Thanks guys for the video. I don't say thank you enough to you guys for your great channel

[@shelleymansberger3583]

These look absolutely awesome! I'd add mushrooms for sure, and maybe some asparagus tops. However, yours look perfect as they are, and the little tomato slices just make them so appetizing to look at. Great share! Thank you!

[@Bunny422MM]

I made these for the second time yesterday. Great breakfast prep option- thank you so much!! *mind-blown

[@MelvinGrified]

How is everyone over there

[@alexanderralph2504]

lush! saved in my food playlist, thanks for sharing!! i'll probably add some chilli flakes to mine, but such a great base to use up whats about to go off! love it 👍

[@user-dv8bs7tb5c]

I would add nutritional yeast for cheesy flavor and b12.. our go ro omelette recipe with chickpea flour is basically the same recipe but with NOOCH and a bit of tumeric for more yellow color and anti inflammatory! 😊 I'm def making these

[@womanofacertainage5892]

Love this! I've never used chickpea flour so I'm excited to give this a try! Hope you both and your kitties are doing well!

[@MelvinGrified]

How is everyone over there