Delicious and Healthy Vegetable Pancake

Prepare the vegetables:
- Peel and grate the potatoes and carrot.
- Place the grated potatoes and carrot in a pot and add enough water to cover them. Simmer until soft, about 10-15 minutes. Drain and let cool slightly.
Prepare the egg whites:
- In a large bowl, beat the egg whites with a pinch of salt until frothy.
- Add the cooked potatoes and carrot to the egg whites and mix well.
- Add a little flour to the mixture to help bind it together.
Cook the flatbread:
- Heat a small amount of vegetable oil in a large frying pan over medium heat.
- Pour the potato-carrot mixture into the pan and spread it out evenly to form a flatbread.
- Cook for about 5 minutes on one side until golden brown and set.
- Using a plate, carefully flip the flatbread over.
Add cheese and egg yolks:
- Sprinkle 50 grams of cheese evenly over the flatbread.
- In a small bowl, beat the 3 egg yolks and pour them over the flatbread.
- Cook for another 5 minutes over low heat until the cheese is melted and the egg yolks are cooked through.
Serve:
- Remove the flatbread from the pan and let it cool slightly before cutting into slices.
- Serve warm and enjoy.

This flatbread is great on its own or served with a side salad.
It can also be topped with fresh herbs or a dollop of Greek yogurt for added flavor.

Make sure to cook the vegetables until they are soft to ensure a smooth and cohesive mixture.
If the mixture seems too wet, add a bit more flour to help bind it together.

This flatbread is rich in vegetables and protein from the eggs, making it a nutritious and satisfying meal.
The use of minimal oil and the inclusion of vegetables makes it a healthier alternative to traditional flatbreads.

Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat in a frying pan or microwave before serving.

Enjoy!