Drain oil from canned tuna; set oil aside. In medium-size frying pan, saute tomatoes, zucchini, onion, and garlic in two teaspoons of reserved oil until vegetables are tender (about 5 minutes); reduce heat. Pour remaining oil and tuna into the frying pan over vegetables; stir gently. Beat the egg whites and single yolk for half a minute and then add to pan. Mix eggs into vegetables; spread the contents evenly in pan. Sprinkle the oregano, basil, and thyme over tuna egg mixture. Cover and cook over low heat for about 5 minutes, shaking the pan occasionally to loosen the frittata from the pan. Serve when the frittata looks firm and evenly puffed. Cut into wedges and serve immediately.

Courtesy of Chicken of the Sea®