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1
In a medium bowl, beat the eggs with the milk, flour, 2 tablespoons of the mustard, 1 tablespoon of the oil and a generous pinch of salt.
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2
Let the batter stand for 15 minutes.
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3
Preheat the oven to 400.
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4
Set a steamer basket in a medium saucepan filled with 1 inch of water.
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5
Add the carrots, cover and steam over high heat until just tender, about 4 minutes.
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6
Add the remaining 2 tablespoons of oil to a 9-inch-square baking pan and heat in the oven for 10 minutes.
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7
Meanwhile, in a large skillet, melt the butter.
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8
Add the onion, garlic and a generous pinch of salt and cook over moderately high heat, stirring, until the onion just starts to soften, about 3 minutes.
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9
Add the haricots verts and cook, stirring, until the onion is lightly browned and the beans are just softened, 3 to 4 minutes.
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10
Add the carrots, tomatoes, basil, thyme, rosemary and the remaining 1 teaspoon of mustard and cook, stirring, until hot, about 1 minute.
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11
Season the vegetables with salt and pepper.
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12
Pour the batter evenly into the hot pan and scatter the vegetable mixture on top.
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13
Bake for 30 to 35 minutes, until puffed and lightly browned.
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14
Cut into squares and serve.
