120 g prosciutto
250 cottage cheese (ricotta cheese)
3-4 leaf tea garden
1 sprig rosemary
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Put in rikotata bowl, season with salt and pepper and mix until a nice smooth cream. Beat the eggs with a little salt and chopped rosemary and sage. Preheat the oven to 190 C. In a rectangular baking dish (I use this oven) put olive oil and put it in the oven to warm up well. Pour the eggs and bake omelet, not very crispy (about 15 minutes). Remove and let cool on aluminum foil. When properly cooled omelet, arrange ham on top, brush with rikotata and rolled. Grease well with olive oil and wrap with aluminum foil. Bake at 180 C for 10 minutes. Remove fthe oil and serve.