Zucchini And Tomato Frittata

• 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

1. Preheat oven to 325u0b0F. 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.
2. 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.
3. 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.
4. Slide frittata onto a serving plate and cut into wedges. Serve sprinkled with extra parsley.

tomatoes, extra virgin olive oil, thyme, zucchini, black olives, eggs, parsley, parsley

Taken from recipes-plus.com/api/v2.0/recipes/29090 (may not work)