Zucchini Fritata

Preheat the oven 180 degree Celcius

Crack the eggs into a medium mixing bowl. Add your dairy of choice and the salt. Whisk just until the egg yolks and whites are blended.

Whisk in all or half of the cheese (you can reserve the other half for topping the frittata before baking, if desired). Set the mixture aside.

Cook the onion and zucchini, add thyme and season it.

Let the cooked vegetables cool for a few minutes, then stir them into the egg mixture.

If you reserved any cheese, sprinkle it on top of the frittatas now.

Bake for 13 to 17 minutes, until the eggs are puffed and appear cooked, and the center of the frittatas jiggle just a bit when you give the pan a gentle shimmy. Remove the pans from the oven and place them on a cooling rack to cool. Garnish with herbs, and serve.