Fritata al Aceto Balsamico Tradizionale (Omelet with Balsamic Vinegar)

Ingredients

• 4 servings aceto balsamico tradizionale di modena for drizzling
• 0.3 cup bread crumbs toasted
• 4  eggs fresh
• 0.5 cup olive oil extra-virgin
• 1 cup parmigiano-reggiano freshly grated
• 4 servings salt and pepper 
• 4 large scallions finely sliced

Equipment

• bowl
• frying pan
• whisk

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.
3. Remove from heat and allow to rest several minutes. Slice into 4 wedges, drizzle with aceto balsamico.
4. Sprinkle with salt and pepper and serve immediately.