Step 1: Prepare the Rice

1. Cook the rice:
   • In a skillet, heat 1 tablespoon olive oil over medium heat. Add 1 cup of rice and fry for 3-4 minutes, stirring occasionally.
   • Add 2 cups hot water and salt to taste. Cover and let it cook for 10 minutes until the rice is tender and the water is absorbed.

Step 2: Prepare the Vegetables and Eggs

1. Cook the cabbage:
   • In a separate skillet, heat 1 tablespoon olive oil over medium heat. Add the shredded young cabbage and fry for 3-5 minutes until slightly softened. Season with salt.
2. Add the carrot:
   • Grate 1 carrot and add it to the skillet with the cabbage. Fry for an additional 3-5 minutes until the carrot is tender.
3. Boil the eggs:
   • Boil 3-4 chicken eggs in water for 10 minutes. Once cooked, peel the eggs and chop them.

Step 3: Assemble the Flatbread

1. Mix the ingredients:
   • In a large mixing bowl, combine the cooked cabbage, carrot, chopped boiled eggs, and 3-4 tablespoons of cooked rice. Mix well to combine.
2. Prepare the batter:
   • In a separate bowl, whisk 3 beaten eggs with salt to taste. Add 3 tablespoons of flour and mix until smooth.
3. Combine and bake:
   • Preheat the oven to 180°C (350°F). Add the vegetable and egg mixture to the egg and flour batter and mix well to coat.

Step 4: Bake the Flatbread

1. Bake the mixture:
   • Grease a baking dish or line it with parchment paper. Spread the vegetable mixture evenly in the dish.
   • Bake in the oven at 180°C (350°F) for 10 minutes.
2. Add cheese:
   • Sprinkle grated cheese evenly over the top of the flatbread. Bake for an additional 5 minutes until the cheese is melted and bubbly.
3. Add green onions:
   • Sprinkle chopped green onions over the cheese and bake for another 5 minutes.

Step 5: Serve

• Slice and serve the vegetable flatbread warm. It’s perfect for breakfast, dinner, or as a light meal.