1 cup Besan flour
2½ cups water
1 pinch Celtic salt
1 tsp cumin
2 tbsp olive oil
2 tomatoes diced
2 spring onions finely sliced
1 small head broccoli cut into florets
Whisk the flour, water, salt, oil, cumin and olive oil in a bowl and set aside.
Heat a non-stick frypan, add a little oil and lightly sauté the tomatoes and onion. Pour in the mixture, and stir constantly, while it’s thickening. Reduce heat, add broccoli and keep stirring for a couple of minutes.
Serving Suggestions
Omelette can be served on toast, or allow it to cool and serve with salad like a quiche.
