Omelet with Balsamic Vinegar of Modena IGP

Ingredients

• 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.

Preparation

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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