Zucchini-Thyme Frittata

• 6 large eggs
• 1 teaspoon cold water
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/4 cup freshly grated Parmesan cheese
• 5 tablespoons pure olive oil
• 6 small zucchini (1 1/2 pounds), cut into 1/4-inch slices
• 1 garlic clove, minced
• 2 teaspoons chopped fresh thyme

1. In a bowl, whisk the eggs, water, salt and pepper.
2. Stir in the cheese.
3. In a medium nonstick skillet, heat 3 tablespoons of the olive oil.
4. Add the zucchini; cook over moderately low heat until just softened, 5 minutes.
5. Add the garlic and cook, stirring, for 2 minutes.
6. Let cool; then stir into the egg mixture.
7. Preheat the broiler.
8. In the skillet, heat the remaining 2 tablespoons of oil over moderate heat.
9. Add the egg mixture, cover, reduce the heat to low and cook until firm, about 5 minutes.
10. Uncover and broil for 2 minutes, or until golden brown.
11. Slide the frittata onto a serving plate and sprinkle with the thyme.
12. Serve at room temperature.

eggs, cold water, salt, freshly ground pepper, freshly grated parmesan cheese, olive oil, zucchini, garlic, thyme

Taken from www.foodandwine.com/recipes/zucchini-thyme-frittata (may not work)