Soak tomatoes in hot water for 15 mins, take out and pat to dry (reserve the water). Cut tomatoes into thin strips

Heat oil, saute onion until soften then add in thyme and tomatoes, cook for 2-3 minutes

Beat eggs lightly and add in 3 tbsp of the reserved water, parmesan, salt and black pepper

Mix in egg mixture quickly into the pan then stop stirring. Lower heat if necessary, and cook for 4-5 mins (base will be golden and top puffed)

Invert a plate on the pan and turn the pan and frittata onto the plate. Slide frittata back in to the pan and cook for another 3-4 minutes

Remove pan from heat and slide frittata onto serving plate. Cut into wedges, garnish with thyme and sprinkle with more cheese if you'd like to, serve right away

Yummo