Omelet with Zucchini, Salami and Fontina Cheese

Here the preparation of omelet with zucchini made in a different way from the classical one where you mix everything before and then cook. In this case I first cooked the zucchini then I add the beaten eggs and in the top I put pieces of Bergamasco salami and Fontina cheese. In this way you can appreciate and taste every ingredient that you use. What I like more is when the pieces of cheese are not completely melted and this you can decide at the end of the cooking, but if you want the cheese completely melt you can cover the omelet with a lid for few minutes.

INGREDIENTS (for 4 people):
5 Zucchini

4-5 eggs

5 slices of Bergamasco salami

80 g of Fontina cheese

Salt

Black pepper

3 Tablespoons of extra virgin olive oil

PREPARATION TIME: 10 minutes

COOKING TIME: 20-30 minutes

WINE: Chardonnay Doc (White Wine)

PREPARATION

Wash the zucchini and cut them in thin slices. Preheat the extra virgin olive oil in a large pan add the zucchini and let them cook for about 15 minutes stirring time by time.

While the zucchini are cooking, prepare the eggs, the bergamasco salami and the Fontina cheese.

In a bowl place the eggs, sprinkle with salt and black pepper and beat them.

Cut the Bergamasco salami in slices and then in pieces and cut also the Fontina cheese in cubes. When the zucchini are ready, pour on them the beaten eggs in order to cover all the zucchini,

and then add the Bergamasco salami and the Fontina cheese.

Let the omelet cooked for about 15 minutes, during the cooking make small holes in the middle of the omelet in order to let the eggs to cook completely.

If necessary at the end of the cooking cover with a lid for few minutes in order to melt completely the cheese. Serve it hot.

BUON APPETITO!