Cut the zucchinis into bite-size pieces, then transfer them into a colander with a bowl underneath and season with with sea salt, roughly chop the onions and thinly slice the garlic

Heat a large fry pan with a medium heat and add in 3 tbsp (45 ml) extra virgin olive oil

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

In the meantime, crack in the eggs into a large bowl, season with sea salt & black pepper and whisk together, then add in the shredded cheese and mix together

After 5 to 6 minutes and the onions are translucent move back to the zucchini, transfer the pieces over some paper towels and pat completely dry, then add into the pan, mix together, then mix every 1 to 2 minutes

After 3 to 4 minutes and the zucchini is lightly sauteed, season everything with black pepper, mix together, then remove the pan from the heat and transfer everything into the bowl with the egg mixture, mix together and let sit for a couple minutes

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

After 3 to 4 minutes add in the egg and zucchini mixture, make sure it's all in a flat layer, after 4 to 5 minutes it's time to flip the omelette, using a plate that is slightly smaller than the pan, place it over the omelette and in one swift move flip the pan into the plate, slide the omelette back into the pan, using the back of a spatula compact the omelette from the outer edges towards the center

Once the omelette is cooked through, about 9 to 10 minute total cooking time, remove from the heat, slide the omelette into a serving dish, serve warm, at room temperature or even chilled, enjoy!