TIME
0025 h
DIFFICULTY
low
TYPE
Aperitifs
NUMBERS
4peoples


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


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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