ROLLED OMELETTE IN THE PAN with speck and zucchini, a second course or appetizer to make in a few minutes, an economical recipe with eggs.
Delicious rolled omelette in the pan, a second course stuffed with speck and provola cheese, with the addition of zucchini, also great as an appetizer served in slices, soft and tasty.
The recipe for rolled omelette in the pan with speck and zucchini is very simple, of course, you can always bake it in the oven, but with this heat, it’s better to use the pan even if the cooking is quite fast.
You can fill it as you prefer, excellent with ham or with tuna and tomatoes, maybe with the addition of robiola or Philadelphia if you like a creamy and tasty dish.
An economical recipe with eggs that will surely please even the little ones, maybe stuffed in a simple way and without zucchinis for them.
Follow me in the kitchen today there’s the rolled omelette in the pan with speck and zucchini!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 2-4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 3 eggs
- 1.75 oz zucchini
- 4.25 oz speck
- 3.5 oz fiordilatte
Preparation
Beat the eggs in a dish, then oil a pan and pour in the eggs.
Grate the zucchini and add them to the eggs, cook until it detaches from the pan.
Continue to cook on low heat then fill with slices of speck and fiordilatte cheese.
Roll it up with the help of two forks, be careful not to overcook or it will break.
Anyway, you can place it on a plate and roll it up, then put it back in the pan for a few more minutes.
Bon appétit
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