Easter Omelette

Crumble the Italian sausage and cut the pancetta; transfer them to a skillet and make them gently sauté over medium heat. Stir until the meat takes on color and the pancetta it becomes slightly golden, releasing its aroma without burning the fat.

Flavour the spinach with fresh garlic in skillet, maintaining a moderate heat. Cook them until they are wilted and tender, with a reduced volume and the garlic aroma clearly perceptible, avoiding drying them out completely.

Brown the onion in a little oil, then add the artichoke and asparagus. Gently sauté over medium heat until the onion becomes transparent and the vegetables are tender, lightly browned and without completely losing their consistency.

Combine parsley, basil, marjoram, sage, rosemary, and thyme in a mortar. Crush them with a little olive oil until you obtain a smooth, aromatic paste, leaving no whole leaves or large pieces.

Unite the mixture aromatic to already fried preparations and mixes everything together over low heat. Season with salt to taste and pepper; mix until the ingredients are well distributed, the sauce is fragrant, and there is no excess liquid.

Take away the mixture Remove from the heat and add the diced salami. Stir immediately to distribute it evenly, allowing it to warm up with the residual heat without cooking it directly. over high heat.

Break the eggs into a bowl and beat them until you get a uniform liquid, with yolks and egg whites completely mixed. Pour the mixture of meat, vegetables and herbs on the eggs and mix carefully to distribute the filling.

Heat one skillet of iron greased with a drizzle of olive oil and pour the mixture. Cook over medium heat, keeping the omelette nice and thick and soft: the surface should firm up and the center should remain moist but not liquid, without browning excessively.