1In a small jug, whisk eggs together.
2Squeeze excess moisture from zucchini and add to eggs.
3Spray small non-stick frying pan with olive or rice bran oil and place on medium heat.
4Pour in the egg mixture, tilting pan gently to cover the base. Sprinkle with feta, herbs and pepper. Cook for 1 to 2 mins, until almost set and underside is golden.
5Using spatula, flip over one half of the omelette to make semi-circle and cook for another 1 min. Gently slide onto warmed plate.
6Sprinkle with herbs.
Photo: Bauer/Rob Shaw