Fry the vegetables in the oil until they are translucent, season with salt, pepper, and thyme and put to one side. Make sure the pan is clean. add more oil, put it back on the heat and add half the beaten eggs. Once this begins to firm up, pour in the vegetable mixture and cover with the remaining beaten eggs. Let it cook for about 5 minutes, slide on to a plate, flip back into the pan, uncooked side down, and cook for about another 5 minutes. Eat hot or cold. (From Provence.)