Preheat your grill to 250°C.
Chop the courgettes into chunks and the asparagus into short lengths.
Beat the eggs with salt, pepper, and most of the dill.
Fry the courgette in oil over high heat for two minutes.
Add asparagus and cook for two minutes until tender.
Add crushed garlic, two-thirds of the onions, and most of the lemon zest to the pan.
Pour in the eggs and half the cheese, stirring gently over medium heat until softly set.
Top with remaining onions and cheese, then grill for two minutes until golden.
Finish with remaining dill, lemon zest, and olive oil before serving.