Instructions

1. Wisk the eggs in a small bowl with two pinches of salt.
2. Grate the courgette with a cheese grater, then mix this with the eggs together with the garlic.
3. Het a spoonful of oil in a pancake pan and pour in the egg mixture, letting it spread out evenly.
4. Thinly slice the spring onions and scatter these on top of the omelette, then crumble the feta over it.
5. When the omelette has almost set, add the spinach or rocket leaves and fold the omelette in half.
6. Cook for another minute then turn over and cook for a few more seconds before transferring it onto a plate.
7. Cut it half and serve warm.