4 eggs (whisked)

1/2 zucchini (diced)

5 sicilian olives (rough diced)

40gm feta

1 tbl sp dried oregano

Optional garnishes: fresh basil leaves, spring onion greens.

Start by prepping everything so its all ready to go.

Place deep pan on high heat and bring cooking oil to heat. Add in your zucchini and brown the pieces in the oil. Remove and place in bowl. Add in your olives and crumbled feta in as well and mix together.

In same pan add some more oil and pour in your whiskey eggs to high heat. Immediately reduce heat to low and allow omelette to sear on the outside. After a minute add your zucchini mix to one half of the omelette and season entire omelette with sea salt flakes and dried oregano. Gently fold your omelette over into a half circle and allow the inside too cook through, taking off heat right before completely cooked as it will continue to cook off heat.

Plate up and finish with EVOO, spring onion greens and fresh basil leaves.