1

Heat the grill to a medium heat. Whisk the eggs with the courgette, garlic, paprika and oregano – plus some seasoning

2

Put the oil in a small-medium pan – non-stick if you have and put over a medium heat. When the oil is hot, tip in the egg mixture. Gently pull the mixture from the outside to the centre with a spatula, then tipping the pan to allow more raw mixture to run to the edge again. When all the egg has begun to set, stop stirring and leave to set for a few minutes.

3

If you like the centre a little soft, the omelette is ready. A little firmer, and you can flash under the grill for a minute. Arrange the tomato slices over one half of the omelette, and flip over the other half like a sandwich. Scatter with sliced olives and eat straight from the pan, or tip onto a plate.