Vegetable Egg Pancakes

Ingredients

• 350 g carrots
• 1 bulb fennel
• 1 onion
• 3 tbsp olive oil
• Salt
• Pepper (freshly ground)
• 3 eggs
• 2 tbsp flour
• 0.25 tsp ground coriander
• 4 tbsp grated Parmesan

Instructions

1. 1.

   Wash the fennel and slice thinly. Peel the carrots and cut into thin slices. Peel and finely chop the onion, then sauté in hot olive oil until translucent; add the vegetables and cook briefly, pour in 1/2 cup water and steam until just tender, seasoning with salt, pepper, and coriander.

2. 2.

   Whisk together eggs, flour, salt, and 50 ml water. Pour the mixture over the vegetables, continue cooking until the eggs set, then sprinkle Parmesan on top. Cover and let rest for another 5 minutes. Cut into diamond shapes before serving, perhaps with a crisp salad.