Asparagus and zucchini omelette with oregano and pecorino

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.