A few weeks ago I posted my desire to make a Chickpea Flour Omelette . The source of the recipe I used admitted that while the recipe is simple mastering the technique may not be. I burned the first attempt. The second was a mushy mess. Today I tried again. I achieved success. So what was the difference? The temperature or heat setting. However your stovetop determines a medium setting that is the one you want. I also used a tip from another source; cover the skillet for even cooking. My taste tester, my hubby, said it was good.
Now I can tailor the flavor profile to our taste. My first tip is to use leftover veggies already cooked. It saves time and avoids waste.
In one of the vegan food groups I belong to, it was mentioned that there was a scarcity of tofu. I had not experienced that then but a few days later it happened. I went to my local market where I could always find a variety of tofu. There were only two packages of firm tofu. I bought one and used it for breakfast, tofu scramble. A few days later I went to that same market and there was none. I went to another market and there was none. I really wanted to try that frittata recipe. I went online and made two amazing discoveries: chickpea flour tofu and a chickpea flour frittata recipe.
In order to make the frittata with this recipe, I needed another unfamiliar ingredient, black salt, also known as kala nanak. Black salt turns out to be a middle eastern salt that smells like egg yolks. It gives the mixture an eggy taste. Where do I find this? First I checked Whole Foods and then Trader Joe’s. Not there. Well to shorten this story, I found it in a local Indian market. This market had not only the black salt but a plethora of other spices and products usually used in vegan recipes. I want have to search for chickpea flour either. This market, another amazing find. It’s near my home. Yes!
Back to the frittata. I made it this morning and it was good. I had to cook it longer than stated but I guess it’s because of that Houston humidity.
Black salt powder is pink like Himalayan sea salt. It is also called kala nanak.