Preheat oven to 390F (circulating air). Line baking tray with parchment paper. Wash and clean the zucchini and grate roughly..
Separate egg whites and yolks. Beat egg whites until stiff. Mix yolks with almond flour, 2/3rd of the nuts and season with salt and pepper.
Carefully fold in half of the beaten egg white, the zucchini and then the rest of the egg white.
Spread the mixture on the baking tray and bake for 20 minutes at 355F (circulating air).
Wash the tomatoes, blanch with boiling water, peel the skin off and cut into cubes. Remove the seeds from the olives, chop them finely and mix with the tomatoes.
Spread rest of the nuts on a kitchen towel and drop the finished omelet onto it.
Remove the parchment paper, spread the tomato-olive-mixture on the omelet, roll in and bake for another 15 minutes.
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