Cut the onion in very thin and little slices and put it in an anti-stick pan where you have already heated the olive oil.

While the onion gets a bit brown, mix the eggs with the Parmesan cheese, the balsamic vinegar, the salt and the pepper. Put the mix in the pan and cook it on both sides.

Let it get cold, slice it and serve it as hors d'oeuvre with a little spoon of balsamic vinegar on it.


While the submitter does not specify, we could take "little spoon" to mean "teaspoon". This one might require some experimenting.

Mr Breakfast would like to thank wcat_1 for this recipe.

Recipe number 814. Submitted 3/27/2003.

Overall Average Rating = 5 (out of 5)

Based on 1 vote.

From Nonesuch

Recipe Rating (out of 5):

This recipe originated with a booklet supplied with a high-test (21 yr-old, very expensive) balsamic vinegar. The spoons in question are appropriately the sort you would use with a demitasse: closer a quarter teaspoon than a full teaspoon (even so, you are using close to $1.00 in vinegar.

Comment submitted: 11/20/2006 (#770)

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