Omelet roll with hammousse

Beat the eggs with the crème fraîche, salt and pepper.

Heat the oil or butter in a large frying pan with non-stick coating and pour in the egg mixture. Let the omelet with the lid on the pan on low setting in about 10 minutes.

Let the omelette cool down and in the meantime grind the ham with the mascarpone and ketchup in the food processor into a fine mousse.

Season the mousse to taste with Worcestershire sauce and spread over the entire omelette. Roll the omelette loosely so that the mousse is not squeezed out and roll it into a piece of cling film.

Allow to set in the refrigerator for at least 1 hour. Cut the roll into four pieces and place them upright on a plate. Tasty with toast and salad.