Zucchini, Basil and Ricotta Omelette

Method

• 1)

  Slice the Zucchini’s and add them to a pan on medium heat with a really generous lug of olive oil. Add the zest of one lemon and cook the zucchini down slowly. After a few minutes flip them and keep turning as they cook and soften. If the pan looks dry add more olive oil. Once they are cooked through and soft put them to one side in a bowl and season them with flakey salt and fresh cracked pepper.

• 2)

  While the zucchini’s are cooking heat the 1L of milk in a saucepan and bring it to the simmer and turn off the heat. Add the juice of 1 Lemon and stir gently and watch the curds separate, strain off the ricotta in a sieve or cheese cloth to drain away the whey then pop into a bowl and sprinkle with salt.

• 3)

  Now add 2 eggs to a bowl and whisk them, add some olive oil to a pan on medium heat and add the egg mixture. as it starts to cook through add the ricotta, zucchini, fresh basil and gently fold over one side. Remove from the pan and do the same with the second omlette. Garnish with more ricotta, zucchini, basil, dill crack of pepper, a pinch of salt and squeeze of fresh lemon juice.