Tips: This Italian omelette, made with tangy Parmesan cheese, can be eaten warm or cold. It is perfect as a light vegetarian meal when served with a large mixed salad.

Yield:4

1. Place the tomatoes in a bowl and pour over a hot water to cover. Leave to soak for 15 minutes, then pat dry on kitchen paper. Reserve the soaking water. Cut the tomatoes into strips.
   
   
2. Heat the olive oil in a large non-stick frying pan. Cook the onion for 5-6 minutes. Add the thyme and tomatoes and cook for a further 2-3 minutes.
   
   
3. Break the eggs into a bowl and beat lightly. Stir in 3 tbsp of the tomato soaking water and the Parmesan and season to taste. Raise the heat under the pan. When the oil is sizzling, and the eggs. Mix quickly into the other ingredients, then stop stirring.
   
   
4. Lower the heat to medium and cook for 4-5 minutes, or until the base is golden and the top puffed.
   
   
5. Take a large plate, invert it over the pan and, holding it firmly with oven gloves, turn the pan and the frittata over on to it. Slide the frittata back into the pan, and continue cooking for 3-4 minutes until golden brown on the second side.
   
   
6. Remove the pan from the heat. Cut the frittata into wedges, garnish with thyme sprigs and parmesan, and serve immediately.