2 green courgettes
1 spring onion
1 tablespoon of pecorino (sheep) cheese
Extra virgin olive oil q.s.
Slice the courgettes and the spring onion.
In a bowl, break the four eggs, blend the cheese add salt and pepper to the mixture then begin to beat strongly.
In a frying pan add the oil, then the onions and the courgettes, making them brown (for about 10 minutes) and stirring frequently to ensure the cooking is even.
Pour the eggs together with the other ingredients, stirring only once or twice to merge them with the courgettes and onions then cook the omelette on a low heat covering with a lid.
Cook well the top for about 5 minutes, then turn the omelette and repeat the process.