Rinse fennel and cut thinly. Peel carrots and cut into thin slices. Peel onion, chop finely and cook in a frying pan with hot oil. Add vegetables and sauté. Add 1/2 cup of water and cook until al dente. Season with salt, pepper and coriander.
Combine eggs, flour, salt and 50 ml (approximately 2 ounces) water and whisk together. Spread egg mixture over the vegetables, sprinkle with Parmesan and fry. Let stand covered 5 minutes. Cut into diamond shapes and serve with a crisp salad, if desired.