Part omelet, part flatbread, and 100% delicious zucchini soccatas (chickpea flour omelets). Made with 3 ingredients, they have 7 g protein each and are naturally grain-free, vegan, and gluten -free.
Mini Socca (Soccatas) are Chickpea Flour Omelets
You may have tried my socca recipe, or chocolate mocha socca, or perhaps this may be the first time you have ever read about socca. Whichever the case may be, it’s time for a new variation: individual, 3-Ingredient, individual zucchini soccatas.
These soccatas are everything you want for a lazy weekend breakfast/brunch, an easy summer supper, or a make-ahead lunch or breakfast for busy weekdays. Equal parts pancake, omelet, and flatbread, they are super-fast and easy to prepare and oh so delicious, nutritious and satisfying.
That’s my kind of recipe, always!
Highlights of Zucchini Soccatas
These soccatas are:
- Made with only 3 ingredients (plus water, and salt to taste)
- Perfect for any meal or snack of the day
- Delicious hot, warm or cold
The Ingredients for Zucchini Chickpea Flour Omelets
Here is what you need to make the soccatas, besides the aforementioned water and salt:
What is Socca?
Socca is one of the easiest recipes, ever, and yet it tastes very special (as in, am I in Provence, or a luxury spa?). While considered a quick bread, of sorts, it has a unique taste and texture that is slightly egg-y in consistency.
You can eat socca in wedges, with a bit of (traditional) lemon and sea salt, use it as an almost instant pizza crust, and/or add any herbs, spices or other adornments to suit your fancy.
How to Make Socca
Begin by making a chickpea flour batter.
If your chickpea flour looks especially lumpy, it is well worth taking an extra minute to sift it prior to mixing the batter (it is difficult to whisk out the hard little lumps)
Next, add a small mountain of coarsely grated zucchini. Specifically, 2 cups (about 10 oz/284 g). Batter, done.
How to Cook Individual Soccatas
While socca is typically prepared by pouring all of the batter into a skillet and baking, these soccatas are made by ladling half of the batter at a time into a hot, oiled pan. Use a spoon to spread the batter into a 7-inch circle, more or less.
Reduce the heat to medium-low and cook for 4 to 5 minutes until the center looks softly set. Slide a spatula under, flip, and cook for about 4 minutes longer until golden brown and cooked through. Repeat with the remaining batter, re-oiling the pan.
I meant to use my cast iron pan for this photo shoot–it is well seasoned, making it nonstick. Instead I used stainless steel, which required much more spatula nudging for the flips!
You can eat the soccatas immediately, hot or warm, but they are also delectable when completley cooled, or even chilled.
If you are not in the mood to stand over the stove, I’ve also provided an option in the recipe notes for baking a full-size zucchini socca. You never know what the day may bring, so it’s good to have options.
I’ve kept this recipe simple, but fanciness is both welcomed and encouraged. Add fresh or dried herbs, chiles, spices, lemon zest, additional vegetables, and/or whatever else you like. You cannot go wrong!
Another Plant-Based Egg Recipe
If you like this recipe, you definitely need to check out my Vegan Scramble, which is made from blended green pumpkin seeds (pepitas). You will love it, too!
Happy cooking, everyone!