6 eggs 2 tablespoons of milk 1 tablespoon of Parmesan cheese 80 g of cream cheese 70 g of cooked ham Tomato Paté Tirabaci Olives arugula q.s. oregano q.s. chili pepper q.s. salt q.s.
In a bowl mix the eggs, Parmesan, milk, salt and pepper and a handful of oregano. Pour the mixture into a roasting pan lined with parchment paper and bake at 180 ° C until a light golden browning. When cooked, flip the omelette on another sheet of parchment paper and fill with the Sundried Tomato Pate, the ham, the cream cheese, the Tirabaci olives and arugula. Rolls up everything tight with the help of the parchment paper. Then wrap the roll with aluminum foil and place in refrigerator for 1 hour. Cut the roll in slices of a few centimeters and serve .
You can also replace the Tirabaci olives with Black Olives.