Provençal Flavors on a Plate tender and fragrant

1 Wash and cut the zucchini into small pieces without peeling them. Wash and remove the seeds from the peppers, then cut them into small dice. Blanch the tomatoes for 30 seconds, peel them, remove the seeds and cut them into small dice. Peel the onions and slice them thinly.

2 Sauté the vegetables separately in a pan over high heat, in duck fat. Then, put all the vegetables together, mix well, season with salt and pepper and sauté (5 min), taking care to stir with a wooden spoon.

3 In a salad bowl, beat the eggs to make an omelette. Add the parsley, minced garlic, fresh thyme leaves and grated Gruyère cheese. Then, add all the vegetables. Mix well, adjust the seasoning and pour into a mold.

4 Cook in a bain-marie in the oven at 350°F (th.6) for 35 minutes.
To finish
When cooking is done, turn out onto the serving plate and present as desired (tomatoes, salad etc.).