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Mini Frittata Burgers

Makes 8 sliders


  • 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


  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.

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