4 pcs. eggs
¼ tsp salt
30g Parma ham
Break the eggs into a bowl, season with salt and gently whisk with a fork until smooth mixture.
Add the melted butter and mix well.
Heat a frying pan over medium heat and pour half of the mixture there.
Use the remainder of the second roll.
Prepare necessary to the extent of readiness until tilt the pan begins to move the entire omelet, not just the top of the liquid.
When you get the desired consistency, turn off the heat and continue to act quickly to scrambled eggs had no time to dry out. Put the stuffing on the edge of the omelet.
Quickly fold the roll and reload it on a plate.
Cut diagonally and serve.