Culinary SOS: We've cracked the code on an eggless frittata
My husband and I absolutely love the chickpea frittata at Go Get Em Tiger. We’ve tried to replicate it at home at least 10 times but it’s never the same. The GGET version is crispy on the outside, soft on the inside and the veggies have the perfect flavor. Can you find out the recipe and technique for how to make this come out so perfect?Turns out, this frittata contains just five ingredients: chickpea flour, shallots, kale, tomatoes and olive oil.
That wait is worth it. The next morning — and after that too — the cold loaf slices easily into neat golden squares dotted with tomatoes. Seared in hot oil, each piece becomes crackly on the outside and tender within. It’s delicious on its own or with a green side salad or toast.1 hour 45 minutes, plus overnight chilling. Makes one 9- by 5-inch loaf.6 medium or 3 large shallots, thinly sliced1 pint cherry tomatoes, halvedHeat the oven to 350 degrees.
Whisk the chickpea flour and 2 ½ teaspoons salt in a large bowl. Add the remaining ½ cup olive oil and whisk to combine. Add 1 ¾ cups water in ¼ cup increments, whisking well after each addition to keep the batter smooth. Slowly pour into the pan over the vegetables. Tap the pan to eliminate air bubbles, then cover the pan tightly with foil.
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