Instructions: Place the tomatoes in a small bowl, and pour on enough hot water to just cover them. Soak for about 15 minutes. Lift the tomatoes out of the water, and slice them into thin strips. Reserve the soaking water. Heat the oil in a large non-stick or heavy frying pan. Stir in the onion, and cook for 5-6 minutes or until soft and golden. Add the tomatoes and thyme, and stir over medium heat for 2-3 minutes. Season with salt and pepper.

Break the eggs into a bowl and beat lightly with a fork. Stir in 3-4 tablespoons of the tomato soaking water and the grated parmesan cheese. Raise the heat under the pan. When the oil is sizzling pour in the eggs. Mix them quickly into the other ingredients, and stop stirring. Lower the heat to moderate, and cook for about 4-5 minutes on the first side, or until the frittata is puffed and golden brown. Take a large plate, place it upside down over the pan, and holding it firmly with oven gloves, turn the pan and the frittata onto it. Slide the frittata back into the pan and continue cooking until golden brown on the second side, 3-4 mintues more. Remove from the heat. The frittata can be served hot, at room temperature, or cold. Cut it into wedges to serve.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.