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1
Preheat broiler (the one in your oven, not the BBQ grill).
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2
In a small frying pan over medium heat, warm two tablespoons of the olive oil.
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3
Add the onion and dried thyme (if using it).
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4
Saute until the onion wilts (about five minutes).
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5
Prepare the zucchini by cutting off the stems and blossom ends, cut them in half lengthwise, and then cut them crosswise into thin slices.
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6
Add the zucchini, cover and cook over medium heat, stirring occasionally (until tender but not mushy- about 10 to 12 minutes).
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7
Just before the zucchini slices are done, add the fresh thyme (if using it) and the basil OR parsley.
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8
Place the mixture in a colander to cool and allow excess water to drain out (about ten minutes).
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9
In a bowl, beat the eggs lightly with a fork.
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10
Beat in the salt, pepper, and cheese.
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11
Add the drained cooled zucchini and onion mixture.
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12
Pour the remaining two tablespoons olive oil in a flameproof 12-inch skillet or omelet pan and place over medium heat.
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13
When it is hot enough to make the eggs sizzle, pour in the egg mixture, making sure the zucchini mixture is distributed evenly.
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14
Immediately reduce the heat to low and cook the frittata gently until it is set (about 12-15 minutes).
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15
Be careful not to overcook the eggs.
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16
To finish cooking, slide the pan under the preheated broiler six inches from the heat until the top is golden (about 1-2 minutes more).
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17
Use a spatula to loosen the edges from the pan, slide the frittata out onto a serving plate.
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18
Serve warm or cold, cut into wedges.
