- In a 10-inch (25 cm) non-stick skillet, soften the zucchini, peas and shallot in the oil until the zucchini is just al dente and the peas are thawed. Transfer to a bowl.
- In the same skillet (wiped clean), melt the butter over medium heat. Add the eggs. Season with salt and pepper. Cook over medium heat for 1 to 2 minutes, breaking the bottom of the omelet with a spatula to facilitate cooking. When the edge of the omelet is almost cooked and the centre is still runny, sprinkle with half of the cheese.
- Layer vegetables and remaining cheese in the centre of the omelet. Fold the sides of the omelet over the filling. Continue cooking, if desired. Slide onto a plate. Cut in half. Serve with slices of toasted bread and a green salad.