1.
Preheat the oven to 180°C.
2.
Heat 2 tbs olive oil in a 20cm non-stick ovenproof frypan over medium-high heat. Add the rosemary, thyme and garlic, and cook, stirring, for 1 minute or until fragrant. Add cavolo nero or spinach, then remove from heat and allow the greens to wilt. Add the zucchini, season and stir well to combine. Transfer to a bowl.
3.
Heat remaining 1 tbs oil in the frypan over medium heat. Add the eggs, parsley, chives and oregano, and cook, without stirring, for 30 seconds. Using a spatula, stir the eggs, lifting up the set egg so the uncooked egg runs underneath. Continue to cook for a further 1 minute, then add the zucchini mixture, spooning some of the egg over the top so the vegetables are covered. Sprinkle with sea salt flakes, then transfer to the oven and cook for 15-20 minutes until the egg is golden on top and just set.
4.
Serve the frittata with crusty bread and a simple green salad.