Frittata with Tomatoes, Mushrooms and Olives
Rinse and thinly slice tomatoes.
Wipe mushrooms clean. Cut mushrooms and olives into slices.
In a large frying pan, heat 2 tablespoons olive oil. Add mushrooms, season with salt and sauté briefly. Remove and set aside.
Beat the eggs. Stir in Parmesan and thyme and season with salt and pepper.
Heat remaining oil in an ovenproof pan. Pour in egg mixture and top with tomatoes, mushrooms and olives. Cook until eggs are beginning to set, 2-3 minutes. Transfer pan to an oven preheated to 180°C (approximately 350°F) and bake 12-15 minutes. To serve, cut frittata into pieces and serve garnished with thyme.