2 zucchini

2 small red onions

1 tablespoon coconut or olive oil, divided

2 tablespoons balsamic vinegar

4 zucchini flowers (optional)

1 clove garlic, minced

4 large eggs

Leaves from 10 sprigs thyme

Zest of 1 lemon

1/4 cup milk

Sea salt and freshly ground pepper, to taste

130 grams goat cheese