INGREDIENTS FOR 4 PEOPLE
- 2 pots of 125 gr of "Calzetti" Parmigiano Reggiano cream
- 8 fresh eggs
- 200 gr of cooked ham
- 50 grams of butter
- salt
Preparation:
Break the eggs (2 x each omelette) into a bowl and mix them lightly.
Melt the butter in a pan, pour the egg mixture and cook it, spreading it evenly over the surface until the desired cooking is achieved.
Add the “Calzetti” cream cheese that you prefer, heat for another minute so that it melts slightly and stuff with cooked ham.
Then with the wooden scoop raise the opposite edge and fold the omelette in two.
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