1. Heat oil over medium heat in an 8-inch nonstick skillet coated with cooking spray. Add zucchini and onion; sauté 7 minutes or until tender. Set aside; cool slightly.
2. Combine eggs, egg whites, and next 4 ingredients in a medium bowl, stirring with a whisk until well blended. Stir in zucchini and onion.
3. Coat pan with cooking spray; return to medium heat. Add egg mixture; cook 4 to 5 minutes or until center is set (do not stir). Loosen omelet with spatula; fold in half. Cut omelet in half. Slide halves onto plates.
carbo rating: 4