This one was suggested by a client, and I experimented with it this weekend,
This one originally (Saveur Magazine April 2010) had flour added, I am adding cooked brown rice, this also omits the baking soda, & I prefer sea salt to Kosher.
I also never use canola oil...so here goes for GOOD LIVING:
Serves 4-6 with a salad or hot breakfast/cornbread
PREHEAT OVEN 400F OR prepare everything before adding the eggs and make the next day.
2tbsp grape seed/peanut oil (do not break down at high temps)
1 inch fresh ginger root minced or grated ( no need to peel)
2 cups thinly sliced onions (brown, white or purple)
4 cloves garlic smashed and minced
3tsp ground turmeric
2 tsp dried thyme (ground if possible)
6-8 medium sized zucchini sliced into ribbons( see photos)
sea salt and ground black pepper
1 1/2 cups cooked brown rice
6 large eggs separated
1 cup minced parsley or cilantro
Well Greased 9 x 13 x2 inch ovenproof dish or roasting pan or 2 round ovenproof casseroles
Slice the zucchini into ribbons using a vegetable peeler, and set aside
Some water will leak from the zucchini this may be thrown away, especially true if larger zucchini are used, this juice can be bitter.
In a heavy based skillet heat the oil and add the ginger and onions, and saute for 2-3 mins add the drained zucchini, turmeric and thyme and cook for a further 3 mins
Season with salt & pepper to taste.
Add the cooked rice and mix well.
Remove from skillet to a large bowl and allow to cool (or chill overnight).
When the mixture is cold add the beaten egg yolks and stir in well, to mix.
Whisk the egg whites to stiff peaks and gently fold into the veggie-rice mix.
Fold this into the greased pan and baked middle shelf, on a lined cookie sheet for 25-30 mins, until set*. (do not open door until 25mins have passed or it will deflate)
Remove from oven and serve in the dish, topped with minced parsley.
* it is ready when the middle is a little "jiggly" as it will continue cooking once removed from the oven.
You may add cooked beans or chickpeas, cooked bell peppers, any squash ribbons, cooked potatoes, whatever you have on hand or is in season in your local markets.
I also like mine topped with fresh minced mint and parsley.
Try adding cooked, well drained greens to the mix too.
For a more Italian version, omit the ginger and add grated nutmeg, and rosemary or basil with the thyme.