Delicata Socca Frittata with Dressed Arugula

I love eggs! Not only are they super versatile, but they are one of the best tasting things on the planet… in my opinion. However, I also like watching my animal protein intake and look for ways to substitute eggs with plant protein options. Besides, I find it super fun to come up with new recipes that reinvent traditionally animal-based favorites. I am by no means a nutritionist or dietitian, but I do realize it’s probably wise for me to be cognizant of what I choose to consume.

My vegan and gluten-free frittata is made with chickpea flour, also know as garbanzo bean flour. I have recently come to incorporate chickpea flour in my cooking and have found it to be super versatile. The flavor by itself is quite bland, so it acts great as a blank slate in which to add tons of savory or sweet flavorings. I have not only added savory onions and garlic to the interior of the dish, but paired it with a bright and light arugula salad dressed in a shallot lemon vinaigrette. Oh, and I can’t forget about the beautifully roasted delicata squash rings that decorate the top of the frittata! She’s definitely a looker!

I know this looks like a lot of steps, but it’s sooo worth it!  The nice thing about this recipe is that you can switch out the delicata with any leftover roasted veg you may have in the fridge, which will save you a few steps.  Don’t skimp on the onion though.  Socca batter can be quite bland without some delicious flavorings and the sautéed onion and garlic add just the right amount of deliciousness.  You can enjoy this gluten-free and vegan frittata hot, straight from the oven, but it’s still a lovely treat at room temp.  

Delicata Socca Frittata with Dressed Arugula

Yield: 4 servings

Delicata squash

1 delicata squash

2 tsp evoo

½ tsp kosher salt

8-10 grinds of black pepper

Socca batter

1 cup chickpea/garbanzo bean flour

1 cup filtered water

½ tsp kosher salt

Onions

1 medium onion

2 Tbsp + 2 tsp evoo - divided 

6 garlic cloves

½ tsp kosher salt

Salad

3 cups baby arugula

1 small shallot

1 lemon

1 tsp dijon mustard

1/3 cup evoo

1 pinch kosher salt

6 green olives

For the delicata squash

1.     Preheat the oven to 450F.  Place an 11” – 12” cast iron skillet inside the oven to heat up, but make sure there is enough room for the sheet tray of delicata squash.  You should have a rack in the middle of the oven and one towards the top in case you need to broil the frittata for extra brownieness.

2.     Wash the squash, dry it, and cut the ends off. No need to peel the squash.  Now cut ¼” thick circles.  Use a spoon to scoop out the “guts” and seeds from each circle.  

3.     Place them in a bowl and toss with evoo, kosher salt, and pepper.

4.     Place the squash circles on a silicone/parchment-lined sheet tray in a single layer.  Bake off for about 20 minutes on the middle rack until soft and slightly golden.  

5.     Remove from the oven and let cool.  

6.     Don’t turn off the oven.  You’ll need it to bake the socca frittata.

For the socca batter

1.     In a large bowl combine the chickpea flour with the water and salt.  Whisk until well combined and there are no remaining lumps.  Set aside on the counter for the flour to absorb all the liquid while the onions cook.  This can be made up to 24 hours in advance  – just be sure to refrigerate it.

For the onion

1.     Chop onion into a small dice.

2.     Heat a non-stick skillet on medium heat.  When the pan is hot add 2 tsp evoo.  Let the oil heat up for about a minute.  When it starts to shimmer add the onion and sautee for about 10 minutes until translucent.  Stir every few minutes.

3.     While the onion cooks peel and finely chop the garlic and stir into the onion.  Cook for about 2 minutes and then stir in the kosher salt.  Remove from the heat and cool slightly.

4.     Stir the onion mixture into the socca batter. 

5.     Carefully remove the cast iron pan from the oven and place on a trivet, so you don’t ruin your counter top.  Add 2 Tbsp evoo into the hot pan and swirl it around so the entire surface is well coated. 

6.     Pour the socca and onion batter into the cast iron pan, making sure it is evenly distributed.

7.     Decoratively place the cooled delicata squash circles in a single layer on top of the batter.  Return the frittata to the oven on the middle rack and bake for 10-12 minutes.  You can check for doneness by poking the center with a fork.  It should come out clean.

8.     If you would prefer the frittata to be brown on top, you can transfer it to the top rack and broil it for 1-2 minutes, but this is optional.  Just be sure to change the setting on your oven to broil.

For the salad

1.     Finely mince the shallot and place in a large mixing bowl.

2.     Zest the lemon and add to the bowl.

3.     Juice the lemon and stir in with the shallot and lemon zest, making sure it is well combined.  Mixing the shallot in with the lemon juice will take some of the “bite” out of the shallot.

4.     Add the mustard and salt and whisk to combine.

5.     Now, very slowly pour the evoo into the dressing while continuously whisking.  Set aside.

6.     Remove the pits from your olives by laying the side of your chef knife on the olive and firmly tap with the heal of your hand until flattened.  Pick out the pits and coarsely chop the olive meat.  Set aside.

7.     Add the arugula to the dressing, but don’t toss yet!

To assemble

1.     When the frittata is ready, remove from the oven and place on the trivet.  Cut into 4-8 slices. 

2.     Toss the salad with the dressing and place in a high pile on top of the frittata.  Sprinkle with olives.  Enjoy!