Fritata al Aceto Balsamico Tradizionale (Omelet with Balsamic Vinegar)


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


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.

Notes: Makes 4 servings.
Prep Time: 5 minutes
Cook Time: 10 minutes
Course: Brunch
Cuisine: Italian
Origin: Mario Batali
Uploaded by: Kelly Fowler
Added on: 2006-11-15 13:54:32