Beat eggs and water in a bowl. Mix in grated zucchini and season with salt and pepper. Heat the oil in a small, non-stick skillet. When hot, add half the egg mixture and cook for 1 minute until the egg begins to set. Scatter evenly with half diced chicken.
2
Cook for a further 1-2 minutes, until the egg is golden underneath, and just set on top. Slide out onto a serving plate,folding it over as you go. Repeat. Serve the omelette with your favourite salad.
