Zucchini omelette sandwiches with ricotta and speck 

For a light lunch break or for a cold dinner I recommend my zucchini omelette sandwiches with ricotta and speck. A double disc of omelette filled with fresh ricotta worked with mint and fragrant speck. A dish that can be prepared in advance and kept in the refrigerator. Using an edible flower such as mint. 

Ingredients for 4 sandwiches of zucchini omelettes with ricotta and speck

 5 eggs

4 slices of speck

salt and pepper

a ricottina 

1 zucchini

mint leaves

olive oil

a clove of garlic

Guidelines

First grate the zucchini and let it dry with a little olive oil and a clove of garlic, in a pan. Meanwhile, beat the eggs and season with salt and pepper. Add the zucchini to the eggs and help you with a round cup-dough or flower shape cooked in a pan of mini omelettes or if you are more comfortable, cook a single omelette and then make sandwiches. Work with a fork the ricotta with fresh mint leaves and assemble your sandwiches stuffing with ricotta, mint and speck. Garnish with mint leaves, enjoy your meal and have a good summer.