Heat some oil in a skillet over medium heat, add broccoli florets, zucchini, red pepper and cook until tender.

In a large bowl, whisk together eggs, water, garlic, grated cheese, salt and ground black pepper. Add cooked broccoli, zucchini, red pepper and combine.

Pour the egg mixture into the skillet and cook 2-3 minutes until the edges start to set. Using a plate larger than your skillet, slide the omelette cooked side down onto the plate, invert the pan over the plate, then carefully, turn the plate and pan over. Cook the other side.