Wash spring onions and chop green part only (save white part for something else).
Cut and wash water cress.
In a small bowl whisk together eggs, milk and a pinch of salt.
Add a tiny bit of flavourless vegetable oil (such as avocado or sunflower oil) to pan and wait for it to be hot.
Add egg mix.
Place zucchini, goat cheese and most of the spring onion green on one side of the omelette and as soon as the egg is cooked through enough to be able to lift it with a spatula, carefully flip the empty half over the full half and continue to cook for another minute or two. The middle should remain uncooked and soft. If you cook the omelette for too long it will become dry and chewy.
Remove from pan, add garden cress and decorate with remaining chopped spring onion.
Serve with a delicious cup of hot coffee and start your day with this delicious breakfast kissing the inside of your belly.