Baked Zucchini and Feta Frittata

• 12 Eggs
• 1/2 cup Grated or Shredded Parmesan
• 2 large Zucchini, very thinnly sliced
• 200 grams Feta, diced
• 1/2 cup Semi-Dried Tomatos
• 2 tsp Fresh Thyme Leaves

1. Pre-Heat oven to 180C (160C fan forced) Line the base of a 23cm springform pan and generously grease the sides.
2. Whisk eggs and Parmesan together in a bowl.
3. Season to taste, then add zucchini and feta, stirring to combine.
4. Pour mixture into springform pan then top with tomatos and thyme leaves.
5. Place onto a baking tray and bake in the oven for 30-40 mins or until the fritatta is golden and puffy and the centre feels firm and springy.
6. Cut into wedges and serve with a side salad.

eggs, parmesan, zucchini, tomatos, thyme

Taken from cookpad.com/us/recipes/334966-baked-zucchini-and-feta-frittata (may not work)