Omelette with robiola

March 7, 2011
Omelette with robiola


  • 150 g not too fresh robiola
  • 6 eggs
  • a 50 g slice of cooked salami
  • 2 scallions or 1 onion
  • extra virgin olive oil
  • salt
  • pepper

What to prepare

  • a bowl
  • a pan
  • a beater


Beat the eggs in the bowl, then add the robiola and salami cut in little pieces, a little salt and pepper.

Mix carefully.

It’s better to choose a robiola that’s a little more compact than usual, that’s to say a little seasoned, not too fresh.

Cut the scallions or the onion in thin slices and fry them lightly in a pan with the oil. Add them to the mix.

Add some more oil in th epan and put the mix on a medium fire.

Cook it on both sides, put it on blotting paèer and serve hot with some fresh green salad.