50 mlextra-virgin olive oil, plus extra to serve2golden shallots, thinly sliced1garlic clove, finely chopped2 bunchesasparagus, trimmed, cut into 2cm lengths1zucchini, thinly sliced widthways1lemon, finely grated rind and juice only12eggs, lightly beaten50 gmfinely grated pecorino, plus extra to serveTo serve:coarsely torn oreganoTo serve:green salad and crusty bread
Preheat grill to high. Heat olive oil in a 25cm-diameter ovenproof frying pan over medium-high heat. Add shallot and garlic and cook, stirring occasionally, until tender (3-4 minutes). Add asparagus and zucchini and cook, stirring occasionally, until just tender (2-3 minutes). Add lemon rind and juice, cook for another minute, then add egg. Increase heat to high, pulling cooked edges to centre of pan until base sets (2-3 minutes). Scatter with pecorino, place under grill and cook until set and golden (3-5 minutes). Serve immediately scattered with extra pecorino and oregano and drizzled with extra-virgin olive oil, if desired.