A traditional dish of peasant origin gives a special touch to the grain of sausage, salami spread typical of Central Italy.
To make the recipe of the scrawny omelet begins by browning in a pan ciauscolo (a salami typical of central Italy spreadable; can be replaced by sausage) with very little oil and shelled with a fork. Add the finely chopped onion and let it wither.
Meanwhile, beat the eggs with garlic and chopped marjoram, wine, salt, and pepper. Pour the mixture into the pan with the ciauscolo and cook for a couple of minutes. Turn the omelet with the help of a lid and continue cooking for another 2 minutes. Serve the mangy omelet.