- 4 red onions finely sliced
- 6 eggs
- 150 gr Parmigiano Reggiano
- extra-virgin olive oil
- 1 bunch of chive finelly chopped
- 1 tblsp BALSAMOSABA 3
- black pepper
- Traditional Balsamic Vinegar (or BALSAMOSABA 12)
Heat up the olive oil in a large frypan. Fry the onions slices till soft adding BALSAMOSABA 3, then let them cool down.
Break the eggs in a large bowl. Add the parmigiano, the onions the chive and whisk well. Season with salt and pepper.
Heat up 3 tbsp olive oil in a large frypan and pour the egg mixture in.
Cook on a medium heat until one side is well set then cook the other side.
Some instant before ending the cooking pour some drops of traditional balsamic vinegar of Modena (or BALSAMOSABA 12) on the omelette.
Cut into wedges, and serve hot with some more drops of traditional balsamic vinegar (or BALSAMOSABA 12), together with a fresh mixed leaves salad.