Wash and dry the courgette, slice it thinly with a mandolin lengthwise and grill the slices for 3 minutes on a hot griddle. Set aside.

Beat the eggs vigorously in a bowl with salt and pepper. Add the finely chopped arugula, mix and transfer the mixture to a medium rectangular baking pan lined with baking paper.

Bake at 180° for about 15 minutes, until the omelette is golden brown. Remove from the oven, let cool slightly and turn the omelette upside down on the work surface. Gently remove the baking paper and place the grilled zucchini on the omelette.

Combine the Speck Alto Adige PGI and the Provolone Valpadana PDO sweet, sliced very thinly. Roll up the omelette starting from one of the two short sides until you obtain a compact roll. Put it back in the oven for 10/15 minutes, until the cheese begins to melt.

Bake, slice and serve.