Frittata with Sun-Dried Tomatoes

6 sun-dried tomatoes, dry or packet in oil and drained
1/4 cup of olive oil
1 small onion, finely chopped
A pinch of fresh thyme leaves
Salt to taste
Freshly ground black pepper to taste
6 eggs
1/2 cup of freshly grated Parmesan cheese

Place the tomatoes in a small bowl and pour on enough hot water to just cover them. Soak them for 15 minutes. Lift the tomatoes out of the water and slice them into thin strips. reserve the soaking water.

Heat the oil over moderate heat in a large, heavy skillet. Stir in the onion and saute for 5 minutes. Add the tomatoes and the thyme and continue to stir over moderate heat for 3 minutes.

Season to taste with the salt and the pepper.

Break the eggs into a bowl and beat lightly with a fork. Stir in 3 tablespoons of the tomato soaking water and the Parmesan cheese.

Raise the heat under the pan. When the pan is very hot, pour in the eggs. Mix them quickly with the other ingredients and stop stirring. (You do not want to make scrambled eggs.)

Lower the heat to moderate and cook for 5 minutes.

Preheat the broiler to high. Place the pan a few inches from the heat and cook until the top is golden and the egg is set.

Take the pan out of the oven and put a large serving place over it.

Turn the plate over and remove the pan.

Slice the frittata into wedges and serve with a green salad.