Instructions

1. Whisk eggs with salt and one tablespoon of Parmesan.
2. Heat the oil in a large pan. When it’s hot, pour half the egg in and swirl around to coat the pan to create a very thin omelette. Repeat with the second half of the egg mixture.
3. Chop the basil finely, and transfer to a bowl with the ricotta and nutmeg. Season with salt and mix well.
4. Put the ricotta mixture on the omelette and spread evenly with a knife. Sprinkle one tablespoon Parmesan on top.
5. Roll the omelette and repeat the process with the other one. Slice the omelette rolls into rounds and serve.