Ingredients

The following ingredients have 4 Servings
  • 2 zucchini
  • 2 small red onions
  • 1 tablespoon virgin coconut or olive oil, divided
  • 2 tablespoons balsamic vinegar
  • 1 garlic clove, finely chopped
  • 4 large eggs
  • Leaves from 10 sprigs thyme, plus more for serving
  • Zest of 1 lemon
  • 1/4 cup milk
  • Sea salt and freshly ground pepper, to taste
  • 130 grams goat cheese
  • 4 zucchini flowers (optional)

Instruction

  • Heat the oven to 350°F (175°C). Cut the zucchini and onion into thin slices.
  • In a large skillet over high heat, warm 1½ teaspoons of the oil. Cook the onion, stirring occasionally, for about 6 minutes, until soft. Add the vinegar and cook, stirring, for another 5 minutes, until slightly caramelized and fragrant. Transfer to a 12-inch overproof or cast-iron skillet.
  • In the same skillet over medium-high heat, warm the remaining 1½ teaspoons of the oil. Cook the zucchini, stirring and adding the garlic halfway through, for 4 to 6 minutes, until browned and soft. Transfer to the skillet with the onions and toss to combine.
  • In a large bowl, whisk the eggs, thyme, lemon zest, and milk. Season with salt and pepper.
  • Pour the egg mixture over the zucchini and onions. Crumble the goat cheese over the eggs.
  • Gently arrange the zucchini flowers on top, if using. Bake for about 30 minutes, until set and golden brown. Garnish with more thyme.