Fritatta with Zucchini
Rinse, dry and slice zucchini. Peel garlic and chop finely. Mix zucchini with thyme and garlic. Heat oil in a frying pan and saute zucchini for 2-3 minutes, season with salt and pepper. Drain all resulting liquid.
Whisk eggs with cream and season with salt and pepper, pour over zucchini and cover. Cook for 8-10 minutes on low heat. Turn frittata over with the help of a dinner plate, sprinkle with Parmesan and cook, covered, for 3-5 minutes more.
Cut into small squares and serve.