This frittata is gluten free, dairy free and vegan. A great way to hit reset. Try it dipped in veggie ketchup or BBQ sauce — just make sure it's no sugar or a less sugar brand! It also is great served with soup.

Ingredients

Serves: 8

• 1⁄4 cup + 2 tbsp extra virgin olive oil, divided + more for drizzling
• 2 cups garbanzo bean flour
• 4 cups water
• 1 tsp pink Himalayan sea salt
• 1⁄4 tsp ground black pepper
• 3-4 cups organic shredded or chopped veggies (we love kale & carrots!)
• Optional: Ground turmeric for anti-inflammatory benefits

Directions

1. Preheat an oven to 400°F with a large cast iron pan inside drizzled with olive oil (sides included).
2. In a large bowl, mix garbanzo flour, 2 tbsp olive oil, sea salt and pepper. Let sit.
3. In a large skillet, sauté veggies with 1/4 cup olive oil until tender. Add salt and pepper if desired.
4. Mix veggies into the batter and pour over hot cast iron pan. Cook for 30 minutes or until browned.
5. Let sit out of the oven for at least 30 minutes before flipping out of the pan. Cut into 8 slices and enjoy!

Luciana Contuzzi is the owner of Zest in Fairfield, New Jersey.