Mini Frittata Burgers

Makes 8 sliders

Ingredients

• 8 small oil burger buns

• 8 thin slices of Emmentaler

• for the omelette:

• 4 eggs

• 100g spinach

• 100g carrot

• 50ml milk

• 25g breadcrumbs

• 20g grated Parmigiano Reggiano PDO

• for the caramelised onion:

• 250g red onion

• 60g sugar

• 25g Balsamic Vinegar of Modena PGI

• salt, extra virgin olive oil

Directions

1. Cut the carrot into tiny dices and sauté it with a spoon of olive oil and a pinch of salt for some minutes. Cut the spinach into strips and add it to the carrot. Remove from the heat.

2. In a bowl, beat the eggs with milk and grated Parmigiano Reggiano PDO cheese. Adjust salt and pepper, then add the vegetables.

3. Oil and bread an oven-dish of 15x20cm.

4. Pour the egg mixture, cover with an aluminium foil and bake in a pre-heated oven at 180°C for about 25 minutes.

5. Cut the onions into rounds and cook them in a frying pan with oil and a pinch of salt until soft and transparent. Add 2-3 spoons of Balsamic Vinegar of Modena PGI and caramelise them for some minutes.

6. With a pasta cutter, cut the omelette into rounds having the same diameter of the buns.

7. Stuff the buns with onion, omelette, a slice of Emmentaler and onion again.

8. Top the bun and serve.