Roughly chop the onions and bell peppers, cut the zucchini into small bite-sized pieces, and roughly chop the garlic, then crack the eggs into a large bowl, season with salt & pepper, and whisk together

Heat a large nonstick fry pan with a medium heat and add in 4 tbsp (60 ml) olive oil

After a couple of minutes, add in the chopped onion and bell peppers, mix together, then mix every 1 to 2 minutes so everything evenly sautés

After 5 to 7 minutes and the vegetables are lightly sautéed, add in the chopped zucchini and mix it together, and then once again, mix every 1 to 2 minutes

Once the zucchini is lightly sautéed, about 4 minutes, add in the canned diced tomatoes (drained), chopped garlic, and season with salt & pepper, mix continuously for 1 to 2 minutes, then remove the pan from the heat

Transfer the vegetables into the bowl with the whisked eggs (making sure to not add any of the liquid in the pan) and mix together until well mixed, let the mixture rest for a few minutes

In the meantime, heat the same nonstick fry pan with a low-medium heat and add in 1 tbsp (15 ml) olive oil

After a couple of minutes, add in the egg and vegetable mixture, making sure it's coating the entire surface and in a flat layer

After 3 to 4 minutes it's time to flip the omelet, using a plate that is slightly smaller than the pan, place it over the omelet, and in one swift move, flip the pan into the plate, then slide the omelet back into the pan and compact it from the outer edges toward the center, cook for another 3 to 4 minutes or until the eggs are just cooked through

Slide the omelet into a serving dish, serve warm, at room temperature, or even chilled, enjoy!