2 spoons of grated Parmesan
100 g of cooked ham
200 g of Ricotta Osella
fresh milk as required
2 spoons of oil
salt and pepper
Chop the ham very finely; break up the Ricotta Osella in a bowl with a fork and add the ham, stirring with a wooden spoon, seasoning the mixture with a pinch of salt.
Gradually add enough milk to make a quite soft mixture and set to one side. Shell the eggs into a bowl, add the Parmesan and a pinch of salt, and beat them until they are slightly foamy.
Heat the oil in a 26 cm non-stick pan. When it is hot, pour in the eggs and let the bottom of the omelette solidify, leaving the surface slightly creamy. Spread the ham and Ricotta Osella mixture in the middle of the omelette, levelling it.
Use a spatula to fold the omelette in half, closing the filling inside. Lower the heat and leave the omelette to cook for a few minutes. You can make two large or four smaller omelettes (in the second case, use an 18-cm pan).