1 c. macaroni
1/2 c. diced Mozzarella cheese
1/4 c. chopped ham
1 1/2 tbsp. cooking oil (olive)
4 eggs
1/4 c. chopped Genoa salami
Salt and pepper to taste

In kettle, boil macaroni in salted water for 12 minutes. Drain it well. In a bowl, beat eggs until they are frothy and stir in the cheese, salami, ham, salt, and pepper. Mix half of the macaroni with the egg mixture. In a skillet, heat on a high flame the cooking oil. Spread the egg mixture in the skillet; cover it with the remaining macaroni and press it down well. Cook over high flame until underside is golden brown. Invert omelet onto plate, slice back into pan and cook it until the underside is lightly browned. Makes 6 to 8 wedges.