- 5 eggs
- 150 grams of raw salami
- 60 grams of grated Parmesan cheese
Crumble the salami after having removed the casing. Heat a pan with oil and butter in equal parts and sauté the salami. In a bowl, beat the eggs, add the Parmesan cheese, grated nutmeg, salt and pepper and, finally, the sautéed salami. Put the pan back on the heat, adding another piece of butter and a little oil if necessary. When the butter starts to foam, pour the omelette mixture into the pan. Fry it on one side, turn it over and finish cooking on the other side. Avoid overcooking and, consequently, the risk of burning one or both sides.