In a bowl, beat the eggs adding the Parmesan and milk. Put a knob of butter in a non-stick pan over high heat; when is melted add half of the egg mixture, place a lid over it and lower the heat. Cook without turning and until the egg is almost totally congealed. Put the slices of “Giano” Franchi cooked ham over the omelet and the slices of Edamer on top of that, the egg mixture and turn the omelette to cook it in the other direction as well. Serve the fluffy omelette cut into slices.