Method
1. Finely chopping the thyme leaves and mix with a little salt and pepper.
2. Chop the onions and garlic and sweat in a little oil until softened, then add the courgette and drained beans and cook gently for 3-4 minutes.
3. Add the thyme and seasoning and pull the pan off the heat and allow to cool slightly.
4. Break the eggs into a bowl and beat well, add the warm ingredients from the pan, and fold together.
5. Return the pan to the heat and tip in the contents of the bowl. Stir with a spatula for a couple of minutes until the frittata begins to set. Cook on the lowest heat until just firm.
6. Turn out, scatter with parmesan and serve with a tomato and mixed leaf salad.
