Green Protein Socca Breakfast
Method
Make the green batter: Add the chickpea flour, water, egg, spinach, parsley, cumin, oregano and garlic powder to a blender. Blend until smooth and bright green. Season with salt and pepper and let the batter rest for 10 minutes.
Cook the socca: Preheat the oven to 220°C. Place a 22 cm ovenproof skillet inside for 5 minutes. Carefully remove it, add the olive oil and swirl to coat. Pour in the batter and bake for 8–10 minutes until the edges are crisp and the centre is set.
Add the toppings: Spread the cottage cheese over the warm socca. Arrange the avocado and cherry tomatoes on top and sprinkle with pumpkin seeds.
Finish: Drizzle with lemon juice and a little extra black pepper. Slice into wedges and serve warm.
Vegan option: Replace the egg in the socca batter with 1 tbsp ground flaxseed mixed with 2½ tbsp water, then let it stand for 5 minutes before blending. Replace cottage cheese with 150 g high-protein unsweetened soy yogurt or whipped firm tofu. This vibrant green socca transforms simple chickpea flour into a crisp, protein-rich breakfast flatbread. Spinach and herbs add freshness, while creamy cottage cheese, avocado and pumpkin seeds create satisfying layers of texture, flavour and fibre.
Nutrition Facts
Per serving
