Heat a dash of olive oil in the pan.

Add the sliced onions and zucchini. Toss until onions are translucent and both the onions and zucchini have softened and have a hint of golden brown on them (around 5 to 10 minutes depending on your stove).

Add the soy sauce, sesame oil and garlic, toss through the vegetables for 30 seconds.

Remove the vegetables from the pan.

Whisk eggs gently in a bowl big enough to also hold the cooked vegetable mixture.

Add the cooked vegetable mixture to the eggs, mixing to coat the vegetables in the egg, Make sure the vegetables are separated a bit in the egg mixture so there are no big ‘clumps’ of vegetables.

Adding a touch more olive oil to the pan, reheat the pan.

When the pan is hot add the egg and vegetable mixture back in, spreading the omelette mixture as evenly as you can across the pan, but don’t worry too much if it is not completely evenly spread.

Allow to cook until the omelette mixture is golden brown underneath (check by lifting the edge slightly with a spatula and checking underneath). This should only take one or two minutes. Once golden brown underneath, using your spatula to ‘cut’ the omelette into manageable sized sections to flip the vegetable omelette mixture.

Allow the second side to cook, again until golden brown. If there are any bits of egg still runny, just half turn that section in the pan and press down slightly to allow the raw egg to be closer to the surface of the pan and let the runny section cook for a little longer.

Once thoroughly cooked with tinges of golden brown on the egg surface, remove the omelette from the pan and onto a serving plate.

Optional: top with sliced spring onions and fried shallots.

Serve with freshly cooked rice.