3 tablespoons Azada Extra Virgin Olive Oil
400 grams broad beans
150 grams asparagus tips
200 grams baby-cut carrots, halved lengthwise
4 large eggs
100 grams goat’s cheese, broken into crumbs
A handful of fresh oregano or thyme
Sea salt and freshly milled black pepper
Freshly grated Parmesan to garnish
Put a saucepan of salted water to boil, once boiling add the broad beans and cook for 5 minute, until tender. Drain in a colander and shock them in cold water.
Heat Azada’s Extra Virgin Olive Oil in a nonstick frying pan, add the asparagus and carrots and cook over a moderate heat for 4-5 minutes. Add the broad beans and continue to cook on a moderate-low heat.
Meanwhile, lightly beat the eggs in a bowl, add the goat’s cheese and liberally sprinkle the oregano on top, season with sea salt and black pepper and pour into the pan, over the vegetables.
Over a low heat, allow the eggs to cook until pale gold and slightly set. Meanwhile, warm an overhead grill on high. Once the eggs and vegetable are slightly set on the bottom, dust the top with grated parmesan and place the pan under the grill and cook the egg mixture until lightly set on the top. Once slightly set, slice and serve with a crisp salad.