1 Tablespoon olive oil
1 onion diced
1 teaspoon minced garlic
2 egg whites
1/2 cup zucchini shredded
1/4 cup carrots shredded
1 roma tomato chopped
salt & pepper to taste
1 Tablespoon fresh thyme for sprinkling
Heat olive oil in nonstick skillet over medium heat, add onion and tomato, sauté for 5 minutes stirring frequently. Beat eggs and egg whites in a bowl, then pour into the skillet. Using a spatula pull the egg mixture from the sides of the skillet into the center, letting the uncooked egg take it's place.
Once the bottom has set lightly, add the zucchini and carrots. Season with salt and pepper to taste, continue to cook over low heat until the eggs are set to personal preference.
Transfer to serving plate. Sprinkle with fresh thyme, cut the frittata like a pie :) serve and enjoy!