1. Heat oil in 9-inch nonstick skillet on medium-high heat. Add zucchini; cook and stir 2 minutes. Add tomato, minced onion, garlic powder, seasoned salt, thyme leaves and pepper; cook and stir 1 minute.
2. Beat eggs in medium bowl. Pour over vegetables in skillet. Reduce heat to medium-low; cover and cook 7 minutes.
3. Sprinkle with cheese. Cover and cook 2 minutes longer or until cheese is melted.