2 eggs, beaten
1 small zucchini, diced
1 oz goat cheese
2 cloves garlic, minced
1 tomato, seeds removed and diced
Heat oil in a sauté pan. Add zucchini and cook until tender and slightly browned. Add garlic and cook for just a few minutes (do not let the garlic brown). Add the tomato, then pour the eggs into the pan. Season with salt and pepper, and cook stirring occasionally until eggs are cooked bit still soft. Fold in the goat cheese. Serve with toast.