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Frittata all'Aceto Balsamico Tradizionale "Italo"

Second Course

Serves 4:
10 fresh eggs
1 medium size onion
3 tsp Aceto Balsamico Tradizionale di Modena "Italo"
extra virgin olive oil
a pinch of "aglione" (minced garlic, sage, basil leaves, rosemary and coarse salt)


Slice the onion and put in a pan with olive oil and sautè until golden brown. In a separate bowl, beat the eggs then add the "aglione", mix well. Drain and save the oil from the onion. Mix the onion thoroughly with the eggs and "aglione". Place the pan on the fire with the oil previously used to brown the onion and allow to boil. Pour the egg mixture in the pan. Cook until both sides of the omelette are brown. At this point, slide the omelette on a warm plate, minus the oil. Take a teaspoon of Pedroni's "Italo", holding it about 15cm (6 inches) above the omelette, gently tapping the spoon with your finger to distribute the vinegar. Serve and enjoy its fragrance.