Omelet With Balsamic Vinegar Recipe - Cooking Index
Omelet With Balsamic Vinegar Recipe - Cooking Index
| 4 | Fresh eggs | |
| 4 | Scallions - finely sliced (large) | |
| 1/4 cup | 36g / 1.3oz | Bread crumbs - toasted |
| 1 cup | 198g / 7oz | Freshly-grated Parmigiano-Reggiano |
| 1/2 cup | 118ml | Extra-virgin olive oil |
| Aceto balsamico tradizionale di Modena - for drizzling | ||
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
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.
This recipe yields 4 servings.
Description:
"{Fritata Al Aceto Balsamico Tradizionale}"
Source:
MOLTO MARIO with Mario Batali - (Show # MB-2B05) - from the TV FOOD NETWORK
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