By Tessa Kiros
The amount of zucchini here is enough to make four individual omelettes. Just reduce the zucchini and eggs accordingly if you only want one or two.
Heat 2 teaspoons of oil in a non-stick pan. Add the garlic and zucchini and sauté over medium–high heat until lightly golden, shuffling them with a wooden spoon so that they cook evenly. Season with salt