Makes 8 sliders
8 small oil burger buns
8 thin slices of Emmentaler
for the omelette:
20g grated Parmigiano Reggiano PDO
for the caramelised onion:
250g red onion
25g Balsamic Vinegar of Modena PGI
salt, extra virgin olive oil
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.
In a bowl, beat the eggs with milk and grated Parmigiano Reggiano PDO cheese. Adjust salt and pepper, then add the vegetables.
Oil and bread an oven-dish of 15x20cm.
Pour the egg mixture, cover with an aluminium foil and bake in a pre-heated oven at 180°C for about 25 minutes.
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.
With a pasta cutter, cut the omelette into rounds having the same diameter of the buns.
Stuff the buns with onion, omelette, a slice of Emmentaler and onion again.
Top the bun and serve.