Omelette con Speck e Fontina / Speck and Fontina Cheese Omelette

Serves 2:

• 4 eggs
• 50 g of speck, thinly sliced and then roughly chopped
• 50 g of Fontina cheese, coarsely grated
• a heaped teaspoon of chopped parsley
• salt
• pepper
• a teaspoon of butter for frying

Break the eggs into a bowl. Add the chopped parsley, season with some salt and pepper and beat with a fork (not a whisk, you don’t want to incorporate too much air).

Melt half the quantity of the butter in a small frying pan. Pour in half the quantity of the beaten eggs into the pan and gently fry the omelette on both sides. Transfer the first omelette onto a large plate and fry the second omelette in the same way.

Preheat the oven to 200 C – grill setting.

Sprinkle equally the chopped speck and the grated Fontina cheese over both omelettes.

Roll the omelettes and place them in a small baking dish (greased with some butter or lined with baking parchment).

Place the dish in the preheated oven and bake the omelettes for a few minutes until golden (the cheese should melt by then, otherwise keep in the oven for a bit longer).

Decorate with fresh parsley and eat still warm.