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1
Lay the zucchini, carrot and radish out on a rimmed baking sheet, cover with the onions, sprinkle with the zest and juice and black pepper, and drizzle with olive oil.
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2
Let marinate at room temperature for 2 hours.
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3
Crack the eggs into a medium glass bowl, and beat them until they turn pale yellow.
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4
Heat a heavy-bottomed nonstick saute pan over medium-low heat; add the butter, and let it melt.
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5
Sprinkle the eggs with some salt and white pepper, then grab your whisk and whisk like crazy.
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6
When the butter in the pan is hot enough to make a drop of water hiss, pour in the eggs.
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7
Let the eggs cook for up to a minute-don't stir!-or until the bottom starts to set.
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8
With a heat-resistant rubber spatula, gently push 1 edge of the eggs into the center of the pan while tilting the pan to allow the still-liquid eggs to flow in underneath.
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9
Repeat with the other edges until there's no liquid left.
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10
Your eggs should now resemble a bright yellow pancake, which should easily slide around on the nonstick surface.
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11
If it sticks at all, loosen it with your spatula.
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12
Gently flip the egg pancake over, using your spatula to ease it over if necessary.
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13
Cook for another few seconds, or until there is no uncooked egg left.
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14
With your spatula, lift 1 edge of the egg and fold it across and over, so the edges line up; don't overcook or allow the egg to turn brown.
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15
If necessary, you can flip the entire omelet over to cook the top for 30 seconds or so.
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16
Just don't let it get brown.
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17
Gently transfer the finished omelet to a plate.
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18
Serve with the marinated vegetables, and top with pickled vegetables.
