Herby Italian Frittata with Rocket Pesto,

Heat a drizzle of oil in a medium frying pan on medium high heat (preferably a non stick pan). Once hot, add the chopped courgette and cook, turning occasionally, until golden brown and softened, 4-5 mins. Add half the tomatoes and cook, stirring, until slightly softened, 2-3 minutes more. Season with salt and pepper. Pour the scrambled egg mix into a bowl or a jug, season with salt and pepper and beat with a whisk or a fork. Add the Italian seasoning, half the cheese and mix.

Pour in the egg mixture, lower the heat to medium and cover with a lid or tin foil. Allow to cook for 15-20 mins until the frittata is set all the way through. Tip: Check occasionally and if the sides of the pan are starting to colour too quickly turn the heat down a bit.

Remove the garlic from the foil, leave to cool slightly and mash with the back of a fork. Finely chop half of the rocket and pop into a medium bowl. Finely snip the chives using scissors into to the bowl with the rocket. Add the roasted garlic, olive oil (see ingredients for amount), the remaining cheese, a squeeze of lemon juice and season with salt and pepper. Mix well and add a little more olive oil or lemon if you need to, it should have a pourable consistency.

Halve the ciabattas (as if you were making a sandwich). Pop onto a baking tray and drizzle with oil. Bake until warmed through and lightly toasted, 3-4 mins. Meanwhile, pop the balsamic vinegar and olive oil (see ingredients for amount) into a medium bowl and season with salt and pepper. Add the remaining tomatoes and rocket but don't mix together until you are ready to serve!