Ricotta cheese omelette (2)
Instructions
Very finely chop ham, while finely crumbled in a bowl with a fork the ricotta which join stirring with a wooden spoon, ham, seasoning the mixture a pinch of salt.
Knead well, gradually adding milk as necessary to obtain a rather soft dough.
Open the eggs in a bowl and add the cheese, a pinch of salt and beat them until they are slightly frothy.
Put in a pan with a diameter of 26 cm oil; When it is hot add the eggs, make firm the omelette on the side in contact with the container, leaving it slightly creamy texture on the surface.
Located in the center of the omelet of ham and ricotta levelling.
Raised with a shovel the 2 outer flaps of closing inside the omelette filling.
Lower the heat and simmer the omelette for a few minutes.
