Shred zucchini or use a Zucchini-Spaghetti maker (cut into smaller pieces)
Dry excess water and moisture from zucchini
Beat egg whites with a pinch of sea salt
Mix ITG Omelet as directed, add to egg whites
Fold in the zucchini (and optional vegetables)
Spray 6 cup muffin pan with non-stick spray and spoon mixture into cups
Cook until eggs set in cups
Tip: Serve with a dash of hot sauce, sprinkle top with parsley, salt and pepper or a spoonful of diced tomato