Omlett doughnut with veggies

Ingredients

• 1 pcs Zucchini
• 1 pcs Carrots, peeled
• 240 ml Sweet corn, canned
• 120 ml Cheddar, low-fat
• 4 pcs Egg
• 200 ml Milk, low fat
• 120 ml Whole wheat flour
• 1 tbsp Olive oil

Method

1. Finely chop or grate the zucchini and carrots on a coarse cheese grater and squeeze out the excess water.
2. Transfer to a mixing bowl, add the corn, grated cheese and season with ½ teaspoon of salt and mix well.
3. Beat the eggs and milk in a separate bowl and pour over the vegetable mixture, sprinkle with ½ cup of the flour.
4. Toss the vegetable mixture to combine all the ingredients into a thick batter (add a little more flour if it remains too runny).
5. Pour olive oil into the pan and heat over medium heat.
6. Pour ¼ cup of the mixture into the pan, a few at a time, and fry for 3-3 minutes on each side, or until golden brown.
7. Repeat until done. If desired, you can also line a muffin tin with parchment paper and bake in the oven.
8. Serve hot, with vegetables or salad, but can also be stored in the fridge/freezer for later use!