Thursday, May 13, 2010

Fantastic Frittata

I'm a member of the Robert Sinskey wine club, and even better than getting wine shipped to me every month is that they include a special foodie gift in every package. Sometimes it's something nasty like cheese, but recently it was chickpea flour and I've been looking for a way to use it ever since. So, when the latest issue of VegNews came and I saw Allison's (of the amazing Allison's Gourmet) frittata recipe using this mystery ingredient, I knew I had to try it. I had to wait a little longer though, as it also included a little-known salt called kala namak, which I had to order. This unique Indian salt is very sulfur rich and imparts a distinctly eggy flavor, but the real surprise was how the flour took on an egg-like consistency when cooked.

That's it in the pot on the left. On the right is the sauteed onions with broccoli and red pepper. After both were done, it was time to mix together with the kala namak and let it set up in the dish before baking:

After cooling in the fridge, it was time to bake it. I put a sprinkle of Daiya cheddar on top before it went under the broiler for the last few minutes, and here's the superbly tasty final product, in the dish, and then sliced up:

I highly recommend this frittata. It was light, savory, and delectable. The recipe in the latest VegNews is more than enough reason to pick up a copy.

But enough at-home eats! I'm heading to a super popular new-to-me place tonight and I can't wait to tell you about the vegan options. Stay tuned!


In The Mood For Food said...

interesting, almost a socca. Chickpea flour is great stuff. Was enjoying this recipe until the fake cheese appeared and then you lost me :)

Sky said...

haha! The cheese is totally optional, and I used very little, but the salty gooey bite it gave was worth it. Daiya ain't so bad, Phil. :)