INGREDIENTS
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1 tablespoon olive oil
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1 large zucchini, chopped
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3 eggs
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⅔ cup milk
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1¼ cups self-rising flour, sifted
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13 oz can flageolet or cannellini beans, drained and rinsed
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handful of parsley, chopped
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3 scallions, sliced
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11 oz can corn kernels, drained
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3½ oz stilton cheese, crumbled