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.


Makes 4 servings.
Prep Time: 5 minutes
Cook Time: 10 minutes