Easy peasy, with a tad bit of Pesto Basilico e Limone squeezy! 🍋 Ingredients (serves 2): 4 tsp olive oil 2 zucchinis (about 300g/11oz), sliced into 3mm circles 6 large eggs 1 large garlic clove 10 cherry tomatoes 3 tbsp Pesto Barilla Basilico e Limone Handful of rocket Method: 1. Heat 2 tsp olive oil in a non-stick frying pan about 25cm across and add the garlic clove. Let it flavour the oil. 2. Add the zucchini slices and cook for 5 mins until softened, stirring occasionally. Remove the garlic clove once browned. 3. Beat the eggs with seasoning in a large bowl. Remove zucchini from the pan. Add the remaining oil to the pan and return to the heat. Stir the zucchini into the eggs, then pour into the frying pan and cook over a low heat for 10 mins until almost completely set. 4. Slide onto a large plate, then flip back into the pan and briefly cook the other side to set the last bit of raw egg. (If you are nervous about flipping it over, you can grill the top instead.) Remove from...