Omelet Roll

Prepare the omelet, whisking the eggs in a bowl together with the grated Parmigiano Reggiano, salt and pepper to taste. Wash and slice the zucchini and onions, sauté them gently in a pan with olive oil and add them to the egg mixture.

Heat the oil in a pan and add the mixture. Cook the omelet on both sides until golden. Take it off the heat, being careful not to break it, and lay it over paper towels to absorb any excess oil.

Cover the omelet with one layer of cooked ham and one of Parmigiano Reggiano shavings. Roll it up, using parchment paper to help you, and put it in the oven at 350°F for about 20 minutes.

Slice it carefully.