The Secret to Making a Delicious, Dairy-Free Frittata

by Abigail Libers, July 23, 2018

Photo: Café Gratitude

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.

Greek Socca (farinata)

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Prep Time

20 minutes
Cook Time

30 minutes
Servings

people

Ingredients

For the chickpea batter

2 cups filtered water
3/4 cup chickpea (or garbanzo bean) flour
1/8 cup olive oil
1 tsp salt

For the cashew ricotta

3 cups cashews (soaked and rinsed)
1/2 Tbsp salt
1/4 cup lemon juice
3/4 cup filtered water

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

Instructions

Recipe Notes

For more vegan breakfast ideas, check out this easy muesli recipe and Emmy Rosum's vegan breakfast burrito.