Grate the zucchini, season with salt and allow to stand for a few minutes before squeezing to get rid of excess liquid.
Heat the oil in a non stick, ovensafe, fry pan over medium heat. Add the mushroom and fry for a minute or so before adding the zucchini. Fry for a few minutes, stirring regularly. Don't overcook because you will lose the vibrancy of the vegetables.
In the meantime, crack the eggs into a bowl, add cayenne, spring onions, mint, thyme and 2 tablespoons of parmesan. Season with salt and pepper. Whisk to combine and break up the eggs.
When the zucchini and mushrooms are ready, pour the eggs over the vegetables stir then level the mixture out then sprinkle with remaining parmesan cheese.
Transfer to preheated oven for 10-15 minutes until cooked through.
Sprinkle with crumbled feta and chilli flakes to serve.
Steam or microwave the peas until just tender.
Allow to cool slightly, then dress to taste with juice of lime or lemon, olive oil and salt. Stir through the celery.