Cover the moulds with ham (as you can see from the shape of the fingerfood, they are small). Then, cut the ham to cover the moulds well. In a dish beat an egg with salt, pepper and Parmigiano Reggiano and add the melon into cubes and the remaining ham. Put everything into the moulds and insert the ice cream sticks. Place in the oven for approx. 10 minutes at 180 degrees. Leave to cool and remove from the moulds.
Omelette on a stick of Parma Ham and melon
About the Author: Valentina Scannapieco
I am Valentina Scannapieco, project manager, marketing consultant, co-author of academic texts, in love with writing, stars, illustrations, fireflies, good food and travels. I am the creator of the blog “Occhi Ovunque” since 2014. My blog is the guardian of all my misadventures, and was awarded as the best design in the field of Italian food blogging. Since then, I am collaborating through my blog with international brands, national magazines and publishers, with whom I am having fun and for whom I am drawing dreams and emotions.
