{"id":7323,"date":"2020-11-06T15:49:38","date_gmt":"2020-11-06T15:49:38","guid":{"rendered":"https:\/\/ifcfood.com\/omelette-prosciutto-cotto-e-crema-di-parmigiano-reggiano\/"},"modified":"2022-03-29T09:24:34","modified_gmt":"2022-03-29T09:24:34","slug":"omelette-cooked-ham-and-parmigiano-reggiano-cream","status":"publish","type":"page","link":"https:\/\/ifcfood.com\/en\/omelette-cooked-ham-and-parmigiano-reggiano-cream\/","title":{"rendered":"Omelette with cooked ham and Parmigiano Reggiano cream"},"content":{"rendered":"

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INGREDIENTS FOR 4 PEOPLE<\/p>\n<\/div>[vc_column_text]<\/p>\n

- 2 pots of 125 gr of \"Calzetti\" Parmigiano Reggiano cream\r\n- 8 fresh eggs\r\n- 200 gr of cooked ham\r\n- 50 grams of butter\r\n- salt<\/span><\/pre>\n
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Preparation:\r\n\r\nBreak the eggs (2 x each omelette) into a bowl and mix them lightly.\r\n\r\nMelt the butter in a pan, pour the egg mixture and cook it, spreading it evenly over the surface until the desired cooking is achieved.\r\n\r\nAdd the \u201cCalzetti\u201d cream cheese that you prefer, heat for another minute so that it melts slightly and stuff with cooked ham.\r\n\r\nThen with the wooden scoop raise the opposite edge and fold the omelette in two.<\/span><\/pre>\n
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\n                                            by <\/span>                                            \n                                                Calzetti news                                            <\/a>\n                                        <\/h6>\n                                    <\/div>\n                                <\/div>\n                            <\/div>\n                        <\/div>\n                    <\/div>\n                <\/article>\n            <\/div>\n                    <\/div>[\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"
[vc_row row_type=”parallax” content_width=”grid” full_screen_section_height=”no” css=”.vc_custom_1606231385089{margin-top: 40px !important;margin-right: 40px !important;margin-bottom: 40px !important;margin-left: 40px !important;padding-top: 50px !important;background-image: url(https:\/\/ifcfood.com\/wp-content\/uploads\/2020\/11\/fondotelaselezioni-2-2.jpg?id=5176) !important;}”][vc_column width=”1\/2″][vc_single_image image=”5962″ img_size=”full”][vc_empty_space height=”40″][\/vc_column][vc_column width=”1\/2″][vc_column_text] – 2 pots of 125 gr of “Calzetti” Parmigiano Reggiano cream – 8 fresh eggs – 200 gr of cooked ham – 50…<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"full-width.php","meta":{"footnotes":""},"class_list":["post-7323","page","type-page","status-publish","hentry"],"yoast_head":"\nOmelette with cooked ham and Parmigiano Reggiano cream - Italian Food & Cheese<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ifcfood.com\/en\/omelette-cooked-ham-and-parmigiano-reggiano-cream\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Omelette with cooked ham and Parmigiano Reggiano cream - 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