2 eggs
1 1/2 tablespoons vegetable oil
1 tablespoon vinegar
1 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup coarse chopped onion
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
3 tablespoons all-purpose flour
2 teaspoons white sugar
1/4 teaspoon dried grated Parmesan cheese
1 teaspoon lemon zest
Cover eggs, oil, vinegar, salt, pepper, onion, oregano, basil, and flour with kitchen twine. Pat thoroughly into the bottom of a large serving dish.
Heat oven to 375 degrees F (190 degrees C).
Puree eggs in a bowl (do not whisk) between two sheets of waxed paper with a slotted spoon. Remove from oil mixture, mix in vinegar, salt, pepper, onion, oregano, basil, and flour. Spoon mixture into prepared jelly-roll pan. Place second sheet of waxed paper on top. Place 1 1 teaspoon lemon zest on top.
Bake in preheated oven for 35 to 40 minutes, until firm in center. Let cool outside on wire rack and cool completely.