In asmall mixing bowl, whisk eggs with salt and pepper.

Heat 1tbsp oil in a nonstick pan; add zucchini and cook till lightly browned around the edges. Remove from the pan and set aside.

Add 1tbsp oil in the same pan; cook garlic and green onions until tender, about 2~3 minutes. Arrange zucchini on top and pour in the egg mixture.

Stove top method: Cover the pan and cook on medium-low flame for 7~8 minutes or until the bottom of the tortilla is set. Carefully flip the tortilla and cook for another 3~4 minutes on the second side. If the tortilla is too thick, it might be easy to slide the tortilla onto a plate and then slide the uncooked side onto the pan. Serve hot.

Oven method: Preheat the oven to 400°F. Use an oven proof skillet. After pouring the egg mixture into the skillet, cook for 3 minutes to set the eggs. Place the skillet in the oven and bake for 5~7 minutes or until the center is set. Remove from the oven and slide it onto the plate for slicing.