- 1 tbs. olive oil
- 1 onion
- 4 cloves garlic, slivered
- 2 cups tomatoes, rough chopped
- 1 zucchini, thin sliced
- 2 tbs. parsley, chopped
- 1 tbs. fresh thyme, chopped
- 4 tbs. Kozlik's Tarragon Mustard
- 4 eggs
- ½ cup all purpose flour
- 1 ½ cups milk
- 3 tbs. fresh basil, chopped
- grated cheese
- salt & pepper
Pre-heat the oven to 350 degrees.
Heat the oil in a large skillet on medium high heat. Cut the onion in half, and thin slice. Add the garlic and onion and sauté for about 3 minutes until they are just turning golden. Add the tomatoes, zucchini, mustard, parsley, and thyme. Season with salt and pepper and cook until the tomatoes have begun to soften, about 5 minutes. Remove from heat and transfer to a greased 2.5 litter casserole dish.
Wisk together the eggs and flour until smooth. Add the milk and basil, and mix in. Combine well, and pour over the vegetables in the casserole dish.
Cover the surface with the desired amount of grated cheese.
Bake for 45 minutes or until the cheese is turning golden. Remove from the oven and allow to stand for 5 minutes. Serve. (Also delicious cold!).
If grape tomatoes are available, use them but keep whole.
Add any other vegetables such as beans or asparagus cut into ½ inch slices, if desired.