4 sprigs thyme
salt and pepper
6 tbsp olive oil
1 large zucchini, grated
5 free-range eggs
30g/1oz parmesan cheese, or similar vegetarian hard cheese, grated
Make a herb seasoning by finely chopping the thyme leaves and mixing them with a little salt and pepper.
Warm a pan with some oil and gently sweat the zucchini and cook gently for 3-4 minutes.
Add the thyme and seasoning and pull the pan off the heat and allow to cool slightly.
Break the eggs into a bowl and beat well, add the warm ingredients from the pan, and fold together.
Return the pan to the heat and tip in the contents of the bowl.
Stir with a spatula for a couple of minutes until the frittata begins to set. Cook on the lowest heat until just firm.
Turn out, scatter with parmesan and serve with a tomato and mixed leaf salad.
Recipe adapted from: Good Food