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OMELET ROGNOSA-fritada RUGNUSA (New York, second, eggs)

Here is a very simple recipe, I have done exactly as I discovered it was in the countryside of the Lower Valley.

was called "RUGNUSA" because the pieces of salami made the rather rough surface of the pancake, I come from is called " fritada RUGNUSA " but if there is I'd like to know from you as it was called ... ...

OMELET ROGNOSA-fritada RUGNUSA

to 6 p

• 8 eggs 60 gr Milanese salami (fine grain)
• ½ cup milk Butter Salt

Cut the sausage into small cubes.

In a bowl, break eggs, add the sausage and milk, salt and pepper, then pour the mixture into an omelet pan where the butter is melted and has been previously cooked, cover and simmer, turn only when the surface you see is solid. You'll see

inflate like a souffle and when it will subside type cracks are formed in the sweet cuts.