You can vary the vegetables according to the taste of consumers, this means that if someone want to put chickpeas instead of peas is welcome to do so and I’m sure it will turn out excellent.

Ingredients

• 1 long trunk light green gray zucchini
• 1 long trunk dark green black zucchini
• 2 carrots cut in mirepoix (1.5 cm square)
• 200 g of peas (cooked, frozen or canned)
• 150 g green beans (cooked, frozen)
• 1 large onion
• 4 eggs (beat whites until stiff) and beat yolks a little
• 200 ml of cooking cream (can be replaced with coconut cream)
• Extra virgin olive oil
• Salt
• Freshly ground black pepper
• 1 teaspoons of turmeric
• 2 teaspoons of basil
• 2 teaspoons tarragon
• 3/4 teaspoon leavening powder

Instructions

Peel the onion and cut into brunoise (small 1 cm squares). Wash the zuchinni (suggest doing it with a clean sponge), cut the ends and then cut into disks (rondelle). Fry both in a pan with olive oil until they get a light golden brown color, and the onion and zucchini look cooked. Put aside.

Peel the carrots and cut into mirepoix, cook them in vegetable broth, we should always keep some in the freezer, (or water) for about 7 minutes, or until tender, do the same with the peas and beans. Cool and drain (you can also cook vegetables in advance and keep them in the freezer to speed up the task when in a hurry).

We slowly incorporate the yolks to the beaten egg whites, add 3/4 teaspoon of leavening powder previously dissolved in a few drops of water, add the cream and mix with large, wraparound, round movements. Season with salt and pepper. Add the vegetables, and the remaining seasoning.

Pour this mixture into a long mold (rectangular), silicone or common, cover with parchment paper, spray with oil and lightly flour, put in preheated oven to 160 ° C for about 40 or 45 minutes, check if ready by inserting a toothpick, serve.  It can be served with a little ketchup (optional).