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1
In a bowl whisk together the eggs, add 1/2 cup of the Parmesan and salt and pepper to taste, and whisk the mixture until it is combined well.
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2
In a 12-inch non-stick skillet saute the zucchini in 2 tablespoons of the oil over moderately high heat, stirring until it is softened and transfer it with a slotted spoon to a small bowl.
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3
Add the remaining 1 tablespoon oil to the skillet and in it cook the onion and the bell pepper with salt and pepper to taste over moderate heat, stirring, until the vegetables are softened.
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4
Add the garlic and the thyme and cook the mixture, stirring, for 1 minute.
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5
Stir in the zucchini, pour in the egg mixture, and arrange the zucchini blossoms decoratively on the surface.
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6
Preheat the broiler.
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7
Cook the frittata over moderate heat, without stirring, for 12 to 15 minutes, or until the edge is set but the center is still soft, and sprinkle the remaining 1/2 cup Parmesan over the top.
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8
(If the skillet handle is plastic, wrap it in a double thickness of foil.)
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9
Broil the frittata under the broiler about 4 inches from the heat for 2 to 3 minutes, or until the cheese is bubbling and golden.
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10
Let the frittata cool in the skillet for 5 minutes, run a thin knife around the edge, and slide the frittata onto a serving plate.
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11
Cut the frittata into wedges and serve it warm or at room temperature.
