Drizzle the oil into the other side of the pan and saute the shallots and garlic, along with a pinch of salt, for about 3 minutes. (isachandra.com)
Move the veggies to one side of the pan (if your pan is not non-stick, add another splash of olive oil) and pour the eggs into the other side of the pan, stirring until lightly scrambled and cooked through. (jessfuel.com)