1 teaspoon butter
1 tablespoon olive oil
1 small onion, chopped
1 garlic clove, minced
1 medium zucchini, grated
Salt and pepper
3 eggs, separated
4 ounces Gruyere cheese, shredded
1 tablespoon chopped parsley
Preheat oven to 325 degrees F.
Use 1 teaspoon butter to grease 2 (4-inch diameter x 2-inch deep) ramekins.
Heat olive oil in a medium skillet over medium-high heat. Add the onion and
garlic; cook 3 to 4 minutes until soft. Add the zucchini; season with salt and
pepper. Lower heat to medium. Cook the mixture until the zucchini is tender,
about 5 to 6 minutes. Drain the mixture if there is any excess liquid and allow
In a bowl beat the egg yolks, then add the cheese and some salt and pepper.
Stir in the zucchini mixture and parsley.
In another bowl, beat the egg whites until stiff peaks form. Stir about a third of
the whites into the yolk mixture to lighten it. Gently fold in the remaining
Divide the mixture between the 2 ramekins. Bake until puffy and golden, about
30 to 35 minutes. Serve immediately.
BEATING EGG WHITES BY HAND
Hand beating egg whites with a whisk
incorporates the most air, yielding a very
stable foam. Egg whites that are at room
temperature will whip to a greater volume
than cold egg whites. Start with a very clean
bowl, perferably stainless steel or
copper,and a whisk. Beat the whites in a
circular motion until they begin to foam.
They will begin to increase in volume and
become opaque. Lift the whisk from the
whites to determine the stage of their
peaks. Soft peaks will gently fall over to
one side. Whites beaten to stiff peaks will
stand upright. Do not overbeat egg whites
or they will become clumpy and grainy.