1) In a large bowl, whisk together the eggs and cream. Stir in the cheese, pasta, two tablespoons of the thyme, parsley, lemon zest, salt, and pepper.
2) In a 25cm non-stick frying pan, heat the oil over medium heat. Pour the egg mixture into the pan and cook for 7 to 8 minutes until the edges begin to brown. Remove the pan from the heat.
3) Using a spatula, slide the frittata onto a dinner plate. Carefully invert the frittata back into the skillet and continue to cook until firm, five to six minutes.
4) Garnish with the remaining thyme. Cut into wedges and serve warm or at room temperature.