Omelet rolls with raw ham and herb ricotta

Beat the eggs lightly with the milk and a pinch of salt. Heat a frying pan with oil and fry 3 thin omelettes of the egg mixture. Allow the omelettes to cool.

Meanwhile, mix the ricotta with the basil, chives and lemon juice. Season with salt and pepper.

Brush the cooled omelettes with the ricotta and divide the raw ham over them. Roll up the omelettes tightly and wrap them in cling film. Let stiffen in the refrigerator for at least 1 hour.

Cut the omelets into rolls and stick them to pricker.