Asparagus and zucchini omelette with oregano and pecorino


You'll need

50 ml extra-virgin olive oil, plus extra to serve 2 golden shallots, thinly sliced 1 garlic clove, finely chopped 2 bunches asparagus, trimmed, cut into 2cm lengths 1 zucchini, thinly sliced widthways 1 lemon, finely grated rind and juice only 12 eggs, lightly beaten 50 gm finely grated pecorino, plus extra to serve To serve: coarsely torn oregano To serve: green salad and crusty bread

Method

  • 01
  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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