Finely chop the sweet Provolone Valpadana DOP.

Beat the eggs in a bowl with salt and pepper, add the cheese and the leaves of 4 sprigs of lemon thyme.

Cook the rice in plenty of salted water and drain it when still al dente. Let it cool slightly and add it to the eggs.

Mix well to combine.

Pour three tablespoons of oil into a 20 cm wide pan and turn on a medium-low flame.

Combine the rice and egg mixture, leveling it well with a spatula.

Cover with the lid and cook for 20 minutes, then turn the omelette over and cook for another ten minutes.

Turn out onto a serving plate, garnish with more fresh lemon thyme and serve.