Omelette with balsamic vinegar
Serves four
This classic dish from Modena is finished off with quality balsamic vinegar. The composition of the Aglione can be varied; use what you have. Serve the omelette as a starter or together with a vegetable main course.
1 onion sliced thinly
olive oil
5 eggs
3 tbsp quality balsamic vinegar
Aglione
1 tsp coarse sea salt
4-5 sage leaves
a couple of rosemary leaves
10 basil leaves
1 clove garlic, sliced
Brown the onion on mild hat until soft. Place on kitchen paper to drip.
Crush the ingredients of the Aglione in a mortar and mix with eggs. Cook the omelet in olive oil on medium heat and turn it with the help of a large lid. Transfer to a serving dish. Sprinkle balsamic vinegar on top.
Serve whole or cut into portions, hot or cold.