Season the chicken generously with garlic, thyme, a bit of salt and pepper.
Add a bit of oil to a hot pan and cook the chicken for about 3 minutes per side. Remove and set aside.
In the same pan, add the onion and sauté until soft and translucent.
While the onions cooks, use two forks to shred the chicken.
Now add the garlic, finely chopped sun-dried tomatoes and chicken and mix well.
Add 1 teaspoon salt to the beaten eggs and pour over the ingredients on the pan. Stir for a minute or two until everything is evenly spread and set.
Let the frittata sit over a medium high heat until little bubbles form all over the surface. If you move the pan back and forth and the whole thing appears solid, you can take it off the stove. This take about 5-8 minutes
Slide it under the broiler for about 3 minutes, until the top is cooked.
I like to use sun-dried tomatoes that has been stored in olive oil.