Succotash Summer Casserole

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2 tablespoons unsalted butter, at room temperature

2 tablespoons olive oil

1 yellow onion, diced

1/2 teaspoon crushed red pepper flakes

4 cloves garlic, minced

3 cups fresh or frozen corn kernels

One 10-ounce bag frozen lima beans

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 1/2 cups cherry tomatoes, halved

2 tablespoons apple cider vinegar

1 teaspoon all-purpose flour

2 large eggs

1 cup half-and-half

10 basil leaves, thinly sliced

1 cup Italian breadcrumbs

1/2 cup grated Gruyere

1/2 cup grated Parmesan