In a 7-inch, non-stick skillet, heat oil over medium high heat. Add the zucchini and corn, thyme and salt. Cook, stirring occasionally, until vegetables begin to brown, about 7 - 8 minutes. Remove from heat. Toss the cooked zucchini and corn with the chopped tomatoes and salt. Set aside.

Spray a 7-inch, non-stick skillet with coconut oil cooking spray and heat over medium heat. Beat one egg at a time until frothy. Add one egg to the skillet slowly, tilting pan to cover entire bottom if necessary. Watch closely and cook, for just 1-2 minutes until egg is just cooked through. The top of the egg will still look just a bit wet. Do NOT flip. Shake a bit and slide cooked egg onto a plate. Repeat process with remaining eggs.

Fill each crepe omelet with 1 tablespoon of goat cheese and the vegetable filling. Roll up and serve.