Beat eggs in a bowl and season them with salt and pepper, then cook them over a gentle heat in a non-stick pan, without letting them colour too much. When the omelette is ready, remove the pan from the fire and let it cool.
Spread the veal breast fillet, salted and peppered, and put the omelette, the cooked ham cubes and the cooked pumpkin cut into strips on top of it. Then, roll and tie with cooking twine.
In a hot non-stick pan, stir-fry the meat, add salt and pepper and bake for 30 minutes at 140°C. Then, let the meat cool and cut it into slices.
Serve the "cima alla genovese" (stuffed breast of veal) as you wish, decorating with a mix of lettuce leaves or season vegetables.