Preheat the oven to 200°C.
Heat a little oil in a pan over medium-high heat. Meanwhile, beat the eggs in a large bowl adding half the ricotta, pesto and Parmigiano Reggiano. Adjust with salt and pepper to taste.
Lower the heat, pour the mixture into a pan and cook for about 6-7 minutes. Transfer to the oven and finish cooking until the top is puffed and set, approximately 5-6 minutes. Remove from the oven, let rest 5 minutes and cut into wedges. Serve warm or at room temperature, dolloped with the remaining pesto and ricotta. Serve topped with the remaining Parmigiano Reggiano cheese.