Preparation

Preheat a broiler.  In a small skillet over medium heat, warm two tablespoons of the Originale olive oil.  Add the onion and the dried thyme, if using, and sauté until the onion wilts, about five minutes.  Meanwhile, cut off the stems and navels from the zucchini, cut them in half  lengthwise, and then cut them crosswise into thin slices.  Add the  zucchini, cover and cook over medium heat, stirring a few times, until tender but not mushy, 10 to 12 minutes.  Just before the zucchini slices are done, add the fresh thyme, if using, and the basil or parsley.
Place the mixture in a colander to cool and to allow excess water to drain out, about ten minutes.
 
Meanwhile, in a bowl, beat the eggs lightly with a fork.  Beat in the salt, pepper to taste, and cheese.  Add the drained cooled zucchini and onion.
 
Pour the remaining two tablespoons olive oil in a flameproof 12-inch skillet or omelet pan and place over medium heat.  When it is hot enough  to make the eggs sizzle, pour in the egg mixture, using a fork or spoon  to distribute the zucchini evenly.  Immediately reduce the heat to low  and cook the frittata gently until it is set, 12 to 15 minutes.  Take care not to overcook the eggs or they will lose their delicacy.
 
Top finish cooking, slide the pan under the preheated broiler six inches from the heat until the top is golden, 0ne to two minutes.  Using a spatula to loosen the edges from the pan, slide the frittata out onto a serving plate.  Serve warm or cold, cut into wedges.