Galletto Vallespluga Omelets

Cooking time

55 minutes



3-4 children


  • 1 Galletto Vallespluga, approx. 500g, cut into 8 pieces
  • 2 glasses of water
  • 1 small courgette
  • 1 aubergine
  • 1 carrot
  • 1 onion
  • 1 clove of garlic
  • 30gr extra-virgin olive oil
  • 2 eggs
  • 50gr of Parmigiano Reggiano
  • Balsamic vinegar (optional)
  • parsley to taste
  • salt and pepper to taste


Slowly cook the Galletto in a pot with the two glasses of water and a pinch of salt for about 40 minutes. Remove from heat, let cool, and then remove skin and bones. Cut all the vegetables into small pieces. In a pan with oil, lightly brown all the vegetables and continue to cook slowly for at least 15 minutes. Mix in the pieces of Galletto to the vegetables and then, on a chopping board, finely chop the mixture. Next, beat the eggs in a large bowl. Add the Parmesan cheese, salt, pepper and all the chopped vegetables and Galletto, mixing well. To make the omelets, grease a pan and pour about 1/3 or 1/4 of the mixture (depending if you want to make 3 or 4 omelets); spread well until it covers the whole bottom of the pan. Cook for about two minutes, flip and continue cooking for about another two minutes. Children will love this unusual omelet. However, by adding a dash of balsamic vinegar and a side salad it can also be served as a starter for adults.