Generously butter 4 x one and half cup ramekins.Preheat the oven to 170 degrees C. Melt the butter and gently fry the garlic until soft.Add the grated baby marrows/zucchini and spinach and cook for about 10 minutes, while stirring occasionally until soft.Mix in the paprika, nutmeg and mashed cauliflower.Beat the egg yolks with the cheese and mix in the vegetables.Beat the egg whites in a clean, dry bowl until stiff.Add a third of the egg whites to the vegetable mixture and mix well.Gently fold in the rest of the egg whites until just combined.Pour the mixture into the ramekins and bake for 30 – 35 minutes until puffed up and golden.Serve immediately or let it cool down for 10 minutes or so, gently tip out of the ramekins and eat at room temperature as a pie.Recipe reprinted with permission of Hein Stirred. To see more recipes, please click here. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.