A frittata without eggs might sound blasphemous, but if you’re vegan or have a sensitivity, you’re probably used to getting creative at breakfast. Need a new recipe for your repertoire? Check out this “frittata” (known as socca or farinata in Europe) from Cafe Gratitude in L.A.
Instead of eggs, the base is made from a chickpea batter that gets combined with red onion, tomato, spinach, kalamata olives, and fresh gremolata (a parsley-garlic mixture) to channel the flavors of the Mediterranean.
“I first fell in love with socca—or farinata—during my years of training in Italy where this chickpea flour frittata is a staple of Northern Mediterranean cuisine,” says Dreux Ellis, executive chef at Café Gratitude. “You find it all the way from Provence in Southern France to the Italian Riviera in various forms and always with a regional imprint.” His take on it channels the fresh flavors of Greece.
“I love it for its versatility and egg-like flavor and texture,” notes Ellis. “You can also use the chickpea base in a frying pan to make a fun scrambled egg dish.” Pro tip: Be sure to let the batter sit overnight or for at least six hours before using it.
Prep Time20 minutes
Cook Time30 minutes
For the chickpea batter
For the cashew ricotta
For the gremolata
- 2 cups parsley
- 2 cloves garlic, peeled
- peel of one lemon
For the socca (farinata)
- 1 Tbsp red onion
- 2 cups tomato, diced
- 3 cups spinach
- 20 kalamata olives, halved
- 2 Tbsp gremolata
Prepare the chickpea batter: Whisk together the water and flour. Cover and let sit overnight or for at least six hours.
The next day, skim off any foam that has accumulated on the top and whisk in the oil and salt.
Preheat oven to 325 degrees. Put four personal-size cast iron skillets in the oven to heat.
In a blender, blend all ingredients for cashew ricotta.
Finely chop all ingredients for the gremolata and mix together.
Remove cast iron skillets from oven and add two teaspoons of olive oil to each skillet.
Combine the chickpea batter with the socca (farinata) Ingredients and distribute evenly in oiled skillets. Bake for 30 minutes.
Remove from oven and lightly separate Farinata from the bottoms of the cast iron skillets with a spatula.
Garnish each farinata with a drizzle of Cashew Ricotta and a sprinkle of Gremolata.
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