TIME 
DIFFICULTY 
TYPE 
NUMBERS 
In a low and wide pan place the oil and the minced onion......
INGREDIENTS:
Multi cereal buns
Courgettes
Bella di Cerignola Green olives
Eggs
Sweet pasta filata cheese
Parmigiano Reggiano
Shallot
Extra virgin olive oil to taste
Salt to taste
Pepper to taste
4
100 g
120 g
4
100 g
40 g
1
enough
enough
enough
Bella di Cerignola Green Olives
Bella di Cerignola Green Olives are one of the most popular varieties of table olives. Their appearance is extremely appetising, for both size and colour. With a savoury flavour and a crisp, firm flesh, they are mainly used as an appetiser with cheese, on their own of in aperitifs and cocktails.PREPARATIONS
Wash the courgettes, clean and cut them into cubes. Sauté the shallot in a frying pan with a little oil. Add the courgettes and a pinch of salt and cook for 2-3 minutes.
Beat the eggs with a fork and then combine the Parmesan cheese, the stuffed courgettes and part of the Pitted Bella di Cerignola variety Olives cut into pieces. Salt and pepper the mixture and pass it in a non-stick frying pan with hot oil.
Add the pasta filata cheese cut into cubes and cook the omelette, covering the frying pan with a lid, 3 minutes per side. Place the omelette on a cutting board and divide it into 4 parts. Stuff the buns with the omelette, adding some cheese cubes and pieces of the olives.
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