In a small nonstick pan, heat a drizzle of olive oil. Add the shallots, zucchini, a pinch of sea salt, and cook for 2-3 minutes. Add a pinch of chili pepper flakes, the tomatoes, and cook for another minute or two, until veggies are tender. Add the whisked eggs and scramble to your liking. Remove the eggs from the pan and place on a small plate. Top with crumbled feta, a chiffonade of fresh basil, black pepper, and a drizzle of olive oil.