FRANNY'S THYME FRITATA/CHEAP EATS FOR MUSICIANS/HERBAL REMEDIES FOR SINGERS

My guitarist and husband Jeff always loves it when I make Thyme Fritata's for lunch or dinner. I've heard that people in Spain eat it as a light dinner sometimes. What's great is that it's cheap, taste's great, and looks like something you'd get at a trendy bistro. What's even better is that the herb Thyme is great for soothing a cough and soar throat when you're sick. As a vocalist I'm always looking for ways to soothe my voice and I found that Thyme is pretty awesome. I'm happy to say that I have gotten over that nasty cold I had for the past three days. Below are three cool recipes using Thyme. Two are for the voice and one is for all those musicians on a budget.

HOMEMADE THYME - HONEY COUGH SYRUP
2 cups of boiling water
3 tabelspoons dried thyme
1 cup of honey
Directions - Bring the water to a boil, remove from heat, add thyme and cover. Steep until cool. Strain the the thyme from the water, stir in the honey. Keep it in a glas jar refigerated.
(It lasts for several months)

THYME TEA
Boil hot water then steep a couple of tablespoons of dried tyme in a tea ball. Add honey to sweeten it if desired.

FRANNY'S THYME FRITATA (A glorified omelette)
1 onion
Generous amount of dried or fresh thyme
Sea Salt
6 eggs
2-3 tablespoons of extra virgin olive oil

Directions
1.Chop the onion up and saute in a frying pan. Add salt to taste and thyme.
2.While onion is cooking beat six eggs in a bowl and set aside.
(Cook onion until it is soft but not browned or carmelized)
3.Pour the beaten eggs over the onions.
4.As the eggs are cooking on a low/medium heat lift the edges with a fork and let the raw egg ooze over the sides until it is firm underneath.
5.When the egg is cooked to where you want it place a plate the size of the pan on top of the fritata.
6.Flip the fritata upside down onto the plate.
7.Slide the fritata back onto the pan. (This will cook it on the other side.)

(When the fritata is done slide it back onto the plate, cut it like you would a quiche and you're ready to eat)