Clean the courgette flowers thoroughly and cut them into strips. Wash the courgettes, cut them into rounds and blanch them in salted water for 5 minutes. Drain them and set them aside.

Break the eggs into a bowl, beat them with a fork and season with salt and pepper and a third of the grated spicy Provolone Valpadana DOP.

Pour 3 tablespoons of extra virgin olive oil into a pan, add the garlic and brown it, taking care not to let it blacken. Add the courgettes and courgette flowers, flavour with a few leaves of marjoram and continue cooking for a few minutes. Add the beaten eggs, shake the pan slightly to distribute them evenly and cook the omelette on both sides.

Remove from heat and let cool. Sprinkle the remaining Provolone Valpadana DOP spicy flakes over the omelette and serve.