large garlic cloves – skinned and finely chopped
finely chopped Italian parsley
medium ripe tomatoes (1 1/2 lbs) (680gr) – seeded and cut in 1? pieces
freshly ground black pepper to taste
In a small mixing bowl, whisk together the eggs, Parmesan, thyme, oregano, salt and pepper. Set aside.
To sauté the tomatoes – Heat a large heavy-bottomed skillet over high heat. Add the oil, garlic and parsley and sauté for 30 seconds to 1 minute until parsley starts to wilt. Add the tomatoes and sauté for an additional 2 to 3 minutes, until they soften but do not fall apart. Add the salt and pepper, mix well and transfer to a bowl to cool.
Heat a large non-stick frying pan over medium-high heat. Add the olive oil and spread it evenly over the surface of the pan. Pour in the egg mixture. As the eggs begin to set around the edge of the pan, use a spatula to push the edges to the center and tilt the pan so that the raw egg fills in any bare sections. When the eggs begin to set, spoon the tomatoes on top, reduce heat to medium and continue sautéing until the frittata is almost set and the bottom is golden brown. Invert the frittata onto a large plate and slide it back into the pan top-side-down. Continue cooking until the bottom is just set, only about 30 seconds.
Transfer to a large platter and serve warm. I like to serve the frittata with leafy green salad, alongside roasted baby red potatoes with lemon and bay leaves.