Omelette with Onion and Balsamic Vinegar

Frittata con Cipolla e Aceto Balsamico

A soft omelette with sautéed red onions, finished while still hot with a few drops of traditional balsamic vinegar.

4 servings

Easy

Emilia Romagna

EasyEmilia Romagna

The omelette with onion and balsamic vinegar is a main course Simple and tasty, suitable for an informal lunch, a quick dinner, or a buffet. The sweetness of the red onions, softened and golden by browning, meets the bold flavor of traditional balsamic vinegar, added to the still-hot dish to preserve its aroma and create a sharp contrast. The consistency is distinguished by the greater lightness achieved by working the egg yolks and egg whites: the latter, mounted to stiff peaks, help to make the inside softer. Cooking in skillet complete the recipe with a golden surface and a soft heart, as long as the mixture It should be turned carefully and without prolonging the heat unnecessarily. This preparation is listed as a traditional Emilian recipe.

Instructions

Voice reading

7 steps · natural Italian voice

Slice the onions

Finely slice the red onions, keeping the slices thin and even to promote even cooking. Also prepare the eggs by separating the yolks and egg whites, so that we can work on them separately in the subsequent steps.

Brown the onions

Heat the extra virgin olive oil in skillet until hot, but not smoking. Add the sliced onions and sauté, stirring regularly, until they become soft and golden brown. Remove from the heat. skillet and set them aside for now.

Work the egg yolks

Collect the egg yolks in a bowl, add salt and pepper and work them with a whisk. Continue until the mixture appears homogeneous and slightly more fluid, without separate traces of yolk or egg white.

Whip the egg whites

Whip the egg whites to stiff peaks in a clean bowl, using the whisk until you obtain a white, stable and well-supported mass. The consistency is correct when the egg whites they maintain their shape and do not slip when the container is slightly tilted.

Unite the mixture

Incorporate the egg whites Beat the egg yolks gently from the bottom up, avoiding deflating the mixture. Then add the browned onions and mix until the vegetables are evenly distributed. into the mixture sparkling.

Cook the omelette

Put the skillet on the heat and pour the mixture of eggs and onions. Cook until the bottom is set and golden, while the top loses its initial liquidity. Carefully flip the omelette and finish cooking the other side.

Complete and serve

Transfer the still-warm frittata to a serving platter and drizzle a few drops of traditional balsamic vinegar over the top. Serve immediately, accompanied by wild radicchio as directed in the recipe.

Chef's Tips

Whip the egg whites to stiff peaks and incorporate them into the eggs with delicate movements: the omelette will be softer without losing volume during cooking.