Instructions

1. 1

   Beat eggs and water in a bowl.

2. 2

   Mix in grated zucchini and season with salt and pepper.

3. 3

   Heat the oil in a small, non-stick skillet. When hot, add half the egg mixture and cook for 1 minute until the egg begins to set. Scatter evenly with half diced chicken.

4. 4

   Cook for a further 1-2 minutes, until the egg is golden underneath, and just set on top. Slide out onto a serving plate, folding it over as you go. Repeat.

5. 5

   Serve the omelette with your favourite salad.