Heat the oil in a 30cm/12 inch non-stick frying pan and add the onions and courgettes. Cook until soft and golden, stirring frequently. Beat the eggs with plenty of salt and pepper, add the Saclà Tomato Pesto and pour into the pan. Cook for 2-3 minutes until the base is set, then turn the heat down as low as possible, cover with a lid and cook very slowly for 1015 minutes until set. Loosen with a spatula and slide onto a warmed plate and cut into wedges to serve. Delicious eaten warm or cold.