1. Rinse, dry and cut the zucchini into very thin slices. Peel and chop the onions with their tails. Peel and finely chop the garlic cloves. Whisk the eggs with the milk, a pinch of salt and pepper.

2. In a large pan, heat the oil. Sear the garlic and zucchini slices for 3 minutes. Add the onions, reduce the heat and cook for 5 minutes. Drizzle with soy sauce and mix well.

3. Pour in the beaten eggs. Cook over medium heat for a few minutes. Bring the edge of the omelette to the center as it cooks. Cover the pan and remove from heat. Let it rest for 3 minutes before serving with a salad.