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In a large bowl, whisk the eggs with the milk, salt, and black pepper.
Add the flour and mix until smooth.
Stir in the grated carrot, cabbage, chopped onion, tomato, and spring onions.
Heat a non-stick skillet over medium heat and lightly grease it.
Pour the mixture into the skillet and spread evenly.
Cover and cook for 6–8 minutes or until the eggs are set and the base is golden.
Slice and serve warm, optionally with a side of toast or yogurt.
Serving and Storage Tips:
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