4 eggs
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup julienne-cut ham
1/2 cup ricotta or cottage cheese, drained
1 tablespoon butter
1 tablespoon olive oil

Beat together lightly the eggs, salt and pepper.

Mix in the ham and cheese.

Heat the butter and oil in a 9-inch skillet.

Pour in the egg mixture.

Cook over medium heat, stirring with a fork for a few seconds, then lift the edges to allow the uncooked mixture to run under.

Fold over and roll out the omelet onto a heated dish.

Don't overcook the omelet.

Serves: 2-3.

The recipe in this entry was taken from "The Pleasures of Italian Cooking" by Romeo Salta, with an Introduction by Myra Waldo, photographs by Roberto Caramico, assisted by John Ciofalo. The book was published in New York by The MacMillan Company in 1962. For the complete copyright-free cook book visit www.archive.org.... Image -- Igor Grabar: Delphinium, 1908.

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