Garden Omelet (Miss Ashley's)

2		Garlic Cloves
2  teaspoons		Olive Oil
1/4  cup		Chopped Red Onion
1/4  cup		Fresh Chopped Zucchini Squash with Skin
1  teaspoon		Ground Thyme
1		Large Egg
1/2  teaspoon		Table Salt
1/4  teaspoon		Ground Black Pepper
2		Large Egg Whites - Raw

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Mince garlic. In a large non-stick skillet or omelet pan, heat 1 tsp. of oil. Add garlic, onion, zucchini, mushrooms and thyme and saute for 5 minutes or until vegetables are soft. Remove vegetables from pan.

Beat eggs lightly and season with salt and pepper. Heat remaining 1 tsp of oil in skillet, add eggs and let set for a 2 minutes, lifting eggs with a spatula to ensure all egg is cooked. Sprinkle cooked vegetables over half of eggs, fold eggs overtop of the filling, slide onto a serving plate and serve.