Omelette with Vegetables and Balsamic
Slice two onions and one zucchini. Sauté in extra virgin olive oil then drain. Beat 6 eggs with 7 oz grated Parmesan. Combine the vegetables and egg mixture. Pour into lightly greased non-stick skillet and cook until both sides are well browned. Turn off the burner and dress the omelette when still hot with two spoons of Traditional Balsamic Vinegar of Modena Cavedoni. Cut into omelette strips and serve with slices of fried bacon or pancetta, seasoned with Traditional Balsamic Vinegar of Modena Cavedoni.