1. Preheat oven to 150 C
2. In a medium-size mixing bowl, whisk together the eggs, ricotta, Parmesan, lemon zest, garlic and seasoning. Add rest of ingredients.
3. Heat oven proof pan over low heat. Add a little oil to the pan and rub off excess oil with kitchen paper. Pour the egg and vegetable mixture onto the pan. Cook for about one minute then cover pan with some parchment paper and tinfoil. Transfer to oven for 20-25 minutes or until cooked. Remove foil and parchment for last few minutes of cooking.
4. Serve with a nice green salad for brunch or lunchtime snack – drizzle over Udo’s Choice oil. Also good as breakfast or light supper/ lunchbox snack for kids.