Prepare the béchamel with the indicated ingredients. Once ready, put it in a small bowl and in the meantime prepare the omelettes by beating the eggs with a whisk in a bowl with salt and pepper.

Melt half the butter in a non-stick pan (24 cm in diameter) and then pour in half the egg mixture. Cook this mixture on both sides (help yourself to turn the omelette with a lid/flat plate), and when the omelette is ready, place it on a plate that can contain it. Do the same for the second half of the egg mixture.

Take the omelettes and place them on baking paper previously wet and squeezed and sprinkled with spicy Provolone Valpadana DOP, spread the béchamel mixture on each of them, dividing it.

Arrange half of the Prague ham slices on top of each omelette and then half of the thinly sliced spicy Provolone Valpadana DOP slices on top of that.

Roll the omelette tightly with the baking paper, let it rest for at least 1 hour in the refrigerator. After the necessary time, remove the rolls from the refrigerator and cut them into slices of about 1 cm and serve.