Tomato frittata with fresh herbs

Ingredients

• For the frittata
• 8 large organic eggs
• 1/4 cup finely grated Parmesan
• 2 tablespoons fresh thyme leaves
• 1 tablespoon finely chopped fresh oregano
• 1/2 tablespoon sea salt
• freshly ground black pepper to taste
• 3 tablespoons extra virgin olive oil for the pan
• For the tomatoes
• 3 tablespoons extra virgin olive oil
• 4 large garlic cloves – skinned and finely chopped
• 1/4 cup finely chopped Italian parsley
• 4 medium ripe tomatoes (1 1/2 lbs) (680gr) – seeded and cut in 1? pieces
• 1/4 teaspoon sea salt
• freshly ground black pepper to taste

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