1 bunch of spring onions
3 cloves of new garlic
1 bunch of basil
1 bunch of chervil
1 bunch of chives
6 drops of Fat Soluble Basil Flavouring
2 drops of Garlic Aroma
Salt and Pepper
Wash and slice the zucchini.
Wash and cut the tomatoes into small cubes.
Wash and chop the herbs.
Preheat the oven to 180°C, th 6.
Butter a terrine and line it with a sheet of greaseproof paper.
In a frying pan, fry the peppers in 2 tablespoons of olive oil for 5 minutes, add the chopped onions and sweat for 5 minutes.In a frying pan, heat a little oil and fry the zucchini slices for 10 minutes and add the diced tomatoes.
Cook all the vegetables for 10 minutes on a very low heat.
Break the eggs in a bowl and beat them into an omelette.
Season with salt and pepper, grate some nutmeg and add the chopped herbs.
Pour the beaten eggs over the vegetables and stir over low heat for 2 minutes.
Pour into the bowl and cover it with a sheet of aluminium foil.
Put in the oven and cook for 45 minutes.
Remove from the oven and leave to cool in the mould.
Unmould on a serving dish.