Name: Asparagus and zucchini omelette with oregano and pecorino
Yield: 4
Ingredients: 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

Serve this omelette with a crisp green salad and some buttered crusty bread for a satisfying meal.

Ingredients

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

Main

1.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.

Styling by Emma Knowles