Fritata al Aceto Balsamico Tradizionale (Omelet with Balsamic Vinegar)

Total Time:
15 min
Prep:
5 min
Cook:
10 min

Yield:
4 servings

Ingredients
  • 4 fresh eggs
  • 4 large scallions, finely sliced
  • 1/4 cup bread crumbs, toasted
  • 1 cup freshly grated Parmigiano-Reggiano
  • 1/2 cup extra-virgin olive oil
  • Aceto balsamico tradizionale di Modena, for drizzling
  • Salt and pepper
Directions

Break the eggs into a large bowl and whisk vigorously with a whisk. Fold in the scallions, bread crumbs, and cheese.

In an 8-inch, cast iron skillet, heat the olive oil over high heat. Swirl the pan to coat the sides with oil and pour in the egg mixture. Cook over medium-high heat until the frittata is set. Remove from heat and allow to rest several minutes. Slice into 4 wedges, drizzle with aceto balsamico. Sprinkle with salt and pepper and serve immediately.


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