Preheat a small/medium sized nonstick pan over medium heat with some olive oil.
Grate the zucchini and squeeze out as much excess water as you can, to make sure the omelette doesn't turn out too wet.
Whisk the eggs until slightly fluffy, stir in the flour (if using, it can easily be skipped, but the omelette becomes a little thicker and filling with the flour).
Add the zucchini, chopped herbs, cheese and salt and whisk together.
Pour the omelette mixture to the hot pan and fry for about 3-5 minutes on each side (the frying time will vary depending on the size of your pan), until it has set and is golden brown. Do not fry for too long to avoid it from getting dry. It should be golden brown and have set, but still be moist and juicy in the middle.
Top the omelette with yogurt/Creme fraiche, smoked salmon, avocado, scallion and fresh parsley.