Fritata al Aceto Balsamico Tradizionale (Omelet with Balsamic Vinegar) (Mario Batali) |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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:
1. Break the eggs into a large bowl and whisk vigorously with a whisk. Fold in the scallions, bread crumbs, and cheese.
2. 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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