Slice your shallots into thin slices and set aside.
Using a potato peeler, shave your asparagus and zucchini into thin ribbons and set aside.
Add your eggs to a bowl, using a whisk or a fork whisk the eggs so the yolks are combined with the egg whites. Season with salt and pepper.

Heat your oven to 350 degrees.

In a low sided oven safe skillet, heat the olive oil over medium heat, once heated add the shallots to the pan and saute for 3 to 4 minutes, be careful to not caramelize or brown the shallots. Add most of the shaved asparagus and zucchini to the pan (you will want to reserve some for the top of the frittata at the end. You can place this in a bowl of ice water so that it perks up and has a nice bite to it, be sure to drain and dry well before you add to the top of the frittata at the end, you don’t want a soggy wet frittata) Continue to cook for 3 minute to 5 minutes. Add the sun gold tomatoes to the pan, season everything with salt and pepper and continue to cook until everything is nicely softened. Add the eggs, using a wooden spoon combine everything together folding eggs that are on the bottom up so that the bottom does not burn. Remove the pan from the heat, scatter the goat cheese throughout the frittata and place in the preheated oven for 15 to 20 minutes until the eggs are cooked through. You can use a knife to test the center to make sure it is cooked through.

Remove from the oven and add the remaining asparagus and zucchini, add the basil, scatter a little extra goat cheese if you desire and top with Maldon salt and fresh cracked pepper.