Main courses


Omelette roll


4 eggs
Grated Parmigiano Reggiano
Onions in vinegar
Salt and Pepper To Taste.
Balsamic Vinegar of Modena PGI


First, cut the onions into chunks. Then beat the eggs with the Parmesan, the onions, salt and pepper.
In a non-stick pan, add some of the mixture to create thin layers of omelette. Then let it cool and roll it up with aluminum foil. Cut the rolls into slices.
Decorate with chives and a few drops of Balsamic Vinegar of Modena PGI

Recommended pairing

For these omelette rolls we suggest a Balsamic Vinegar of Modena PGI Gold seal, full-bodied with high density.

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