Courgette Omelette/Frittata

So what is the correct way to spell this word any way? It seems the Australian, British, and Canadians prefer to use the French spelling "Omelette" whereas the Americans prefer the less flamboyant and more economic "Omlete".

Anyway, here is a delicious snack or light meal (depending on how many eggs you use) that I have been making since my student days because it is cheap, nutritious and quite quick to prepare. In the past I would have used cheaper ingredients, such as cheddar instead of Parmesan, white vinegar instead of balsamic and just low cost olive oil.

Courgette Omelette/Frittata
(Zucchini Omelet)
Serves 2

1 x courgette / zucchini, sliced thinly
5 x large eggs (or 6 medium eggs)
40ml milk
2 tbsp of olive oil
2 tbsp of Balsamic vinegar
2 x cloves of garlic, crushed
40g of finely grated Parmesan
Freshly ground black pepper

Method:
Heat a little olive oil in a large frying pan (I like to use a non-stick pan).
Fry the courgettes/zucchini until they start to turn transparent.
Add the garlic and balsamic vinegar and fry for a couple of minutes more.
Transfer the courgettes/zucchini to a bowl, drizzle with the olive oil and season generously with pepper.
Wipe the frying pan clean, add a little more oil and put it back on a low heat.
In a jug or bowl, whisk together the eggs & milk.
Add about 10g of your Parmesan to the egg & milk  mixture. Season with plenty of black pepper.
Pour the mixture into the frying pan and then carefully add the courgettes/zucchini. I like to used tongues and lay them out evenly on the top of the omelette. Drizzle any remaining juices over the omelette.
Meanwhile, turn on the grill to a high setting and ensure your oven shelf is positioned at the correct  height to accommodate the frying pan.
Continue to fry the omelet gently until the egg has turned opaque. You may want to use a wooden spatula or spoon to lift the sides of the omelette to check it's not burning.
Sprinkle the rest of the Parmesan onto the top of the omelet and then carefully place the frying pan under the grill, making sure that if you have a plastic handle to your frying pan, as I do, that it is positioned as far away from the heat element of the grill as possible.
Keep a close eye on your frittata - this part of the cooking happens very quickly and it's easy to burn it if you are not paying attention!
Once the top of the omelette has started to brown it's ready.
Remove from under the grill, taking extreme care as the handle to your frying pan may be very hot and transfer to a plate.
Cut into two portions and serve.