Preparation

Wash the agretti, remove the root part and put them in a pot without water.
Cook for about 15 minutes.  
Drain them, cut and put them in a pan with extra virgin olive oil and one peeled clove of garlic.
Cook for a few minutes on a high heat.
In the meantime crack open the eggs inside a bowl and add the grated parmesan, the freshly ground black pepper and a pinch of salt.
Remove the clove of garlic and pour the egg-based mixture in the pan.
Cook the omelette for a few minutes and, once it is well compact, turn it upside down, using a lid.
Finish cooking and serve the omelette cut into squares, completing with a slice of San Daniele ham.
Serve.