Whisk eggs with salt in a medium bowl. Season with fresh pepper.Heat a large non-stick frying pan over medium-high. Add 1 tsp oil, then onion, zucchini and corn. Cook, stirring frequently, for 2 min. Add spinach and lentils. Cook, stirring until spinach wilts, about 1 min. Transfer mixture to a bowl. Stir in tomato.Reduce heat to medium-low. In the same pan, add remaining 1 tsp oil, then egg mixture. Cook, without stirring, until edges are set, 1 to 2 min. Use a spatula to lift edge of omelette, pushing toward the centre and tilting pan to allow uncooked eggs to run underneath. Repeat until mixture is almost set and bottom is golden brown, 2 to 3 min. Sprinkle vegetable mixture over top, then cheese. Remove from heat and cover pan until cheese melts, about 5 min. Slide omelette onto a plate and cut into wedges to serve. serve with mahram cucumber pickle.