The omelets marchigiana

Separate the egg yolks from the whites of egg collecting them in two separate bowls.

Mix the egg yolks with a wooden spoon, add four tablespoons of cream, salt and a generous ground pepper and mix well.

Add the egg yolks to whites, previously fitted to firmly, and snow mixed with much delicacy, from bottom to top, not remove them.

Gently melt 40 g of butter into two baking pans, pour in equal parts mixture prepared and let Cook in the oven (180° c) for 12-15 minutes, or until the omelet will become swollen and golden brown.

Meanwhile, in a small saucepan melt 50 g of butter, sweet heat, unite to rain and stemperatela flour stirring with a wooden spoon so it doesn't form lumps.

Finally pour into container, little by little, a quarter of a litre of broth.

Dissolve in remaining broth, tomato paste, then pour it in the pan.

Let the sauce thicken in moderate heat, without ever stopping to mix, then add the rest of the butter, finely chopped cooked ham and cream left.

Remove the omelet from the oven, roundtrip on a serving dish, being careful not to break them, put the sauce over prepared, piegatele in half and serve.