Asparagus and zucchini omelette with oregano and pecorino

AT A GLANCE

  • Serves 4 people

  • 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
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.

Recipe:

EMMA KNOWLES

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

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