Break the eggs into a
large bowl, add cream and whisk well. Add cheese, herbs and crushed peppercorns and whisk.
Heat 1 tbsp olive oil in
a large non-stick pan, add onion and salt, mix and saute for about 5 minutes. Add garlic and saute till fragrant. Add zucchini and saute for about 5 minutes.
Add the vegetable
mixture to the eggs and mix well.
Heat the remaining
olive oil in the same pan, pour in the egg-vegetable mixture. Reduce heat to medium-low and cook for 5 minutes or till the underside is lightly browned. Flip and cook the other side similarly.