Zucchini And Tomato Frittata - cooking recipe

Ingredients

2 None plum tomatoes, quartered
2 tbsp extra virgin olive oil
1 tsp thyme leaves
3 None medium zucchini, cut into 1/2 thick slices
8 None black olives, pitted, halved
7 large eggs, lightly beaten
1 tbsp finely chopped parsley
None None parsley leaves, plus extra to serve

Preparation

Preheat oven to 325\u00b0F. Arrange tomatoes on a baking tray and drizzle over 1 tablespoon of oil. Sprinkle with thyme and season to taste. Roast for 15 minutes, until tender. Set aside. Preheat broiler on high.
Heat remaining oil in an 8 inch frying pan on medium. Cook zucchini slices for 5 minutes, until tender. Arrange tomatoes and olives in frying pan. Pour in egg and continue to cook for 5 minutes.
Pull in cooked edges occasionally with a fork, so uncooked egg runs to the sides. When base is golden and top almost set, scatter with parsley. Place under broiler for 2-3 minutes, until top is set and golden.
Slide frittata onto a serving plate and cut into wedges. Serve sprinkled with extra parsley.