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