Omelette with zucchini and celery

Put half of the oil in a pan, then add le zucchini, previously cleaned, washed, dried and diced. Add also the hearts of the two small celery, diced. Cook a little and add — in pieces — only the pulp of the tomatoes. Sprinkle with salt e pepper. Once everything is cooked, beat the eggs with the Parmesan cheese and basil in a bowl. Pour the mixture in the pan, stir quickly with a wooden tablespoon to amalgamate the mixture. Stir for a second. Once the omelette starts to clot, shake lightly the pan in order to detach it from the pan. Then, turn the omelette tossing it or turning it upside down onto a large plate. Add the remaining oil in the pan and brown the other side.