Heat the olive oil in a 9" frying pan, Saute the garlic for 1-2 minutes over a medium low heat then discard, reserving the oil. Add the breadcrumbs to the pan and fry until they are a pale golden brown, stirring occasionally.
Lightly whisk together the cheese, eggs and pepper and pour over the breadcrumbs, tilting the pan to distribute evenly. When lightly set, lift one edge with a spoon to allow any liquid egg to flow underneath . Finish cooking briefly under a grill then divide between two plates.
Mix together the parsley, oregano and spring onions and sprinkle over the omelette together with the olives.
Serve immediately with the lemon wedges and with a tomato , bean or beetroot salad.