¾ cup wholemeal plain flour
2 large zucchinis, grated
2 large carrots, grated
½ cup corn kernels
½ cup peas
½ bunch chives, chopped
50g reduced-fat cheese, grated
Canola oil spray
Preheat the oven to 180oC (160oC fan-forced).
Beat the eggs and flour together until smooth. Add the remaining ingredients, except the cheese, to the flour and egg mixture and mix thoroughly.
Lightly spray 20cm x 30cm baking dish with canola oil. Pour the mixture into the dish, and sprinkle with cheese.
Bake for 40 minutes or until set and golden on top.
Serve hot or cold with a green garden salad.
When buying canned vegetables, look for reduced-salt varieties.
3 serves of vegies in each serve of this recipe.