Zucchini, Corn, and Mushroom Omelet

Wash and slice the zucchini and mushrooms.

Cut the onion into thin strips.

Heat some olive oil in a skillet. Then add the onion and mushrooms. Cook over medium heat for 5 minutes.

Add the zucchini slices to the skillet and season with a little salt and pepper. Fry lightly over medium heat for 7–8 minutes. Stir often to make sure that no ingredients burn; reduce the heat if necessary.

Beat the eggs in a large bowl with a little salt.

Transfer the contents of the skillet to the bowl with the beaten eggs. Add the corn kernels and mix well.

Pour the egg and vegetable mixture into the same skillet you used earlier and let cook. When the mixture sets a little on the bottom, flip the omelet to finish cooking on the other side (use a plate, as if making a Spanish omelet). Remove from the heat and serve.