Wash and dry the courgette, slice it thinly with a mandoline lengthwise and grill the slices for 3 minutes on a hot plate. Set aside.
Beat the eggs vigorously in a bowl with salt and pepper. Add the finely chopped rocket, stir and transfer the mixture into a medium-sized rectangular baking tray lined with wax paper.
Bake at 180° C for about 15 minutes, until the omelette is golden brown. Remove from the oven, let it cool slightly and turn it upside down on the work surface. Gently remove the wax paper and place the grilled courgette on the omelette.
Add the Speck Alto Adige PGI and the mild Provolone Valpadana PDO sliced very thinly. Roll the omelette from one of the two short sides until you get a compact roll. Put it back in the oven for 10/15 minutes, until the cheese starts to melt.
Take out of the oven, cut into slices and serve.
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