In a medium pan, drizzle 2 Tbsp of olive oil. Cook the onion on low heat for about 6 to 8 minutes, season with 1/2 tsp salt.
A couple minutes before the onion is done, add the garlic.
In a separate pan, drizzle 2 tablespoons of olive oil, and cook the zucchi for about 8 to 10 minutes.
While the onions and zucchini are cooking, whisk the eggs in a large bowl with 1/2 tsp of salt.
When the onion and galic are cooked, add them to the zucchi and cook for another 1 to 2 minutes. Transfer the mixture to the bowl with the eggs.
Be sure it is juicy! If it looks dry just beat another egg and pour it into the mixture.
Using a 9 inch pan (or a bigger one for a bigger omelette!) drizzle about 1 tablespoon of olive oil and place on medium-low heat. Once the oil is warm, pour the mixture in. After about a minute, peel back the edges of the omelette from the pan so it doesn’t stick. Shaking the pan also helps to ensure the omelette doesn’t stick.
In about 6-7 minutes, the bottom of the omelette should be cooked. Position a plate on top of the omelette in the pan, and flip it. The omelette now will be on the plate. Next, slide it back into the pan, with the cooked face of the omelette facing up.
Cook it for another 3-5 minutes and flip again. Now the omelette should have a consistent texture. Slide it back into the pan for another 30 seconds and flip it again. I always flip the omelette 5-6 times. My grandmother told me that the more you flip it, the bettter!
Enjoy, Bon profit!