Makes 5 servings:

• 6 eggs
• 2 pounds of zucchini
• 2 green onions
• 8 green olives
• 3 cloves of garlic
• 3/4 pound of mozzarella cheese cut into sticks
• 1 spring of fresh marjoram
• 25 leaves of fresh basil
• nutmeg
• salt
• pepper

Cut the ends and wash the zucchini, then cut it into julienne strips with the special tool. Peel onions and cut them long thin strips. Then season for 5 minutes in a large pan with 3 tablespoons of extra virgin olive oil, peeled garlic and a pinch of salt.

Put the zucchini in a bowl and let cool. Then add the chopped olives, a heaping tablespoon of chopped marjoram leaves, the mozzarella sticks and a grating of nutmeg.

Break the eggs into a bowl, add salt and whip, then pour in the bowl with the zucchini and mix well. Pour the mix into a pan coated with baking paper and bake in a preheated oven at 180 degrees for 10 minutes.

Once cooked take out the omelette, remove from pan and let cool, then cut into large dice.Put the basil leaves on top and serve.