Heat the olive oil in a skillet over medium heat. Add the sliced mushrooms and diced zucchini, cooking for 5-7 minutes until softened and golden.

While the vegetables cook, crack the eggs into a bowl and whisk them together with salt and pepper.

Pour the beaten eggs into the skillet with the vegetables, tilting the pan to spread the eggs evenly.

Cook the omelette for 3-4 minutes, or until the edges are set and the top is slightly runny.

Carefully flip the omelette and cook for an additional 1-2 minutes, until fully cooked.

Garnish with fresh herbs if desired and serve immediately.