• 4 courgettes, sliced
• 2 tbsp olive oil
• 6 eggs
• 25g (1oz) Parmesan, grated
• 1 tbsp lemon thyme
• 300g (10 1/2oz) cherry tomatoes, halved
• 1 clove garlic, crushed
• Splash of balsamic vinegar
• 2 tbsp parsley, chopped

Preheat the oven to 230C/446F/gas mark 8. Place the courgette slices in a large roasting tin. Drizzle with 1 tablespoon of olive oil. Roast for 12-15 minutes or until tender and golden. Preheat the grill to high. Beat the eggs, add the seasoning, the grated cheese and thyme. Add the courgette into a 25cm non-stick frying pan and pour over the egg mix. Cook over a moderate heat until puffed up around the edges, reduce the heat to low and cook for 10-12 minutes until the frittata is nearly set. Place under a preheated grill for 3-4 minutes until the top is set. Leave to stand and settle for 5 minutes and cut into wedges. Place the tomatoes, garlic and 2 tablespoons of olive oil in a small saucepan and season. Place over a medium heat and warm through gently for 5 minutes until the tomatoes have burst and released their juices. Add a splash of balsamic vinegar and the parsley. Serve a wedge of frittata with a spoonful of warm tomato sauce.