With the rack in the middle position, preheat the oven to 400°F (200°C).
In a pot of salted boiling water, cook the potatoes until tender. Drain.
In a large non-stick skillet over high heat, lightly brown the garlic in 1 tbsp (15 ml) of the oil. Add the zucchini and onions. Cook for 3 minutes or until tender. Season with salt and pepper. Set aside in a bowl.
In the same skillet over high heat, brown the potatoes in the remaining oil. Add oil, if needed. Stir in two-thirds of the vegetables.
In a bowl, beat the eggs. Season with salt and pepper. Pour the eggs into the skillet and top with the remaining vegetables. Continue cooking over medium heat for 2 minutes or until the edges begin to set.
Transfer to the oven and bake for 15 minutes or until the omelette is just set.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.