Pre-heat your grill to a high heat.
Whisk the eggs together.
Add the milk and seasoning and whisk again.
In a large frying pan heat up the oil to a medium high heat and fry the courgettes and garlic for about 6 minutes on both sides until cooked through and turning golden.
Turn down the heat to medium and add the whisked egg mixture.
As the omelette starts to set run a spatula around the outside and tipping the pan to allow the raw egg to escape over the sides of the omelette to speed up the cooking.
You can also slide you spatula into the body of the omelette to allow raw egg to reach the bottom of the omelette too.
Once you have repeated this process to the stage where there are only a few millimetres of raw egg left on top, scatter on the grated cheese.
Put under the grill and cook until golden and puffed up! (If you're using a non-stick pan that's not suitable for sticking under the grill then just slide the omelette onto a heatproof platter or baking tray).