ingredients (2 people)
guanciale: 20 grams
Chop zucchini into thin and washed slices, fry them slightly on the pan with olive oil with some guanciale cut into cubes and a little bit of tomato dressing.
Let tomatoes be well prepared and then add the whipped eggs dressed with salt and pepper.
Some variations in Latium tell to add one spoon of flour per each two eggs and to avoid tomatoes and guanciale.
The omelette can be prepared with artichokes and onion.