Omelette roll

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  • 4 eggs 
  • Parmigiano Reggiano shaving 
  • Small onions in balsamic vinegar
  • Chives
  • Balsamic Vinegar of Modena I.G.P.
  • Salt and pepper to taste


First cut the onions into pieces. Then beat the eggs with the Parmesan cheese, the onions, salt and pepper.

In a frying pan add the compound to create thin layers of omelette. Let it cool and roll with tinfoil.

Cut the rolls into slices.

Decorate with some chives and a few drops of Balsamic Vinegar of Modena I.G.P..


For these omelette rolls we suggest to use a Balsamic Vinegar of Modena I.G.P. Gold seal, rich and with high density.