Cheese omelette with baked ham

Ingredients for 4 person:
- 2 bowl 125 gr “Calzetti” spredable cheese cream at your choice
- 8 fresh eggs
- 200 gr baked ham
- 50 gr butter
- Salt



Creak the eggs (2 for ach omelette) into a glass mixing bowl and beat them until they a pale yellow color. Heat a heavy-bottomed nonstick sauté pan over medium-low heat. Add the butter and baked ham let it melt. When the butter in the pan is hot enough to make a drop of water hiss, pour in the eggs. Don’t stir! Let the eggs cook for up to a minute or until the bottom starts to set. With a wooden spatula, gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there’s no liquid left. Your eggs should now resemble a bright yellow pancake, which should wasily slide around on the nonstick surface. If it sticks at all, loosen it with your spatula. Wait for the dish and add the “Calzetti” cheese spread at your choice, warm up for 1 minute, so that it melts and felt with baked ham. Then with your spatula, lift one edge of the egg and fold it across and over, so that the edges line up.


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