August 14, 2018
Breakfast, Dinner, Lunch,
Vegetables, Asparagus, Spinach, Budget-Friendly, Easy/Beginner Cooking, Pantry/Shelf, Quick Meals, Brunch, Potluck, Weeknight Meals, Refrigerator, Stove Top, Gluten-Free, No Eggs, Non-Dairy, Vegan, Vegetarian, Flour more
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"From our Sunday newspaper, The Sunday Times. Times are estimated, to decrease cooking time by half have a couple of frypans on the stove and cook two omelettes at a time."
Whisk the flour, cornstarch, yeast, salt and pepper in a bowl and add the broth, and whisk until smooth and divide among 4 sealable sandwich bags.
Divide the vegetable and cheese (if using) among the bags and seal (these can be stored in the fridge/esky for 1 week).
Warm a pan or skillet over a medium heat and spray with the oil.
Once hot, shake the bag and pour in the mixture and cook for 5 to 7 minutes, or until the edges start to brown.
Flip one half over the other and cook for another 2 minutes and then remove and keep warm as you cook the others, serve hot.
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