Step 1

Over medium-low heat, heat oil in a medium nonstick skillet.

Step 2

Stir in onion and cook until golden, about 2 to 3 minutes.

Step 3

Add zucchini and season with 1/8 teaspoon salt and black pepper, to taste and cook 3 to 4 more minutes stirring occasionally, until tender.

Step 4

In a medium bowl, whisk egg, egg whites, Parmesan, 1/4 teaspoon salt and black pepper.

Step 5

Add eggs to the skillet making sure eggs cover all the vegetables. Cover and cook until the eggs set, about 5 minutes.

Step 6

Flip it over onto your plate and serve with hot sauce, or sriracha if desired.