Omelet with Balsamic Vinegar of Modena IGP


  • 4 eggs
  • 1 large leek
  • 6 carrots
  • 1 red pepper
  • 1 yellow pepper
  • 1 tablespoon of Balsamic Vinegar of Modena IGP : AS/ASR/BALSAMELLO/FM01
  • Salt
  • 1 tbsp of olive oil.


Wash the leeks and peppers, finely slice them. Heat up olive oil in a pan, then cook vegetables for 10 minutes stirring them regularly.

Beat the eggs with salt, pour into the pan and continue cooking the omelet on both sides.

Serve with a salad of grated carrots and few drops of Balsamic Vinegar Modena IGP.

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