1 sm. onion, chopped
1 lg. clove garlic, minced
2 tsp. vegetable oil
1 1/4 lb. zucchini, grated
12 oz. fresh spinach, washed with stems removed
1 tsp. dried thyme
1 tsp. dried basil
1 tsp. dried rosemary, crushed
Freshly ground black pepper, to taste
3 eggs
3 egg whites
2 tbsp. grated Parmesan cheese

1 1/2 cups egg substitute may be used in place of the eggs and egg whites.

In a large skillet with oven-proof handle, saute onion and garlic in oil. Add zucchini, spinach, thyme, basil, rosemary, pepper. Cook until zucchini is tender and liquid evaporates.

In medium bowl, beat egg and egg whites with Parmesan cheese. Pour over zucchini mixture and cook over medium-low heat until bottom is set, 3-4 minutes. With top still "wet", broil 6 inches from heat until golden brown, about 2-4 minutes. Serve immediately. Serves 4.