Wash the zucchini and cut into fine strips.
Cap the onions and garlic cloves at both ends, peel and cut into small pieces.
Cut a 4 cm long piece from a carrot, peel it, cut lengthways into thin slices and cut them lengthways into thin strips. Work the strips crosswise into small cubes. Weigh frozen goods and allow to thaw.
Beat the eggs and whisk with the remaining ingredients until parsley leaves.
Heat the olive oil in a sufficiently large pan. Add the prepared vegetable ingredients and roast until the onions are translucent. Add the egg mixture and let it set with the lid over low heat.
Let the omelette slide onto a preheated platter, garnish and serve as a side dish for the 2nd course and enjoy.