Instructions: Beat eggs, water, parsley, bread crumbs, salt and garlic.

Heat oil in 8 inch nonstick oven-proof skillet over medium heat until hot.

Coat zucchini lightly with flour; cook until golden, about 2 minutes on each side. Pour egg mixture over zucchini. Cook without stirring until eggs are thickened throughout but still moist, 3 to 5 minutes. Gently lift edge with fork so that uncooked portion can flow to bottom. Sprinkle with cheese.

Set oven control to broil. Broil omelet with top 5 inches from heat until golden brown, 3 to 4 minutes. Loosen edge with spatula; slip cheese side up onto serving plate.

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