Onion Frittata with Balsamic Vinegar

I just made this for Sunday breakfast without even checking to see if anyone else had done it. Great minds...

Anyway, I agree that this is a nice, simple omelette variation. I like the way it puffs up and I would never have thought of cooking eggs in a full tablespoon and a half of olive oil like this, but it turned out very tasty. Until Zuni, I hadn't thought of balsamic vinegar on eggs, but it's a great idea - a nice flavour shot. I also tend to over-beat my eggs when making omelettes and frittatas, so taking her advice to stop a bit early was also a good discovery.

I had my eye on this recipe but was a bit reluctant to try since I wasn't sure about vinegar and eggs. After reading Lazylurker's review I decided to go for it. The method here for making a frittata is a little different from the other methods I've seen and resembles scrambled eggs. I used vidalia onions and Full Circle organic balsamic vinegar (smallest amount called for) and was pleasantly surprised how good it was. I bet it would be even better with an artisan balsamic. I like my eggs soft scrambled and these were perfect. This made a fast and easy breakfast and I know I'll be using this method again with other ingredients.

This frittata is very different from the standard fare - more like a scrambled egg dish. This particular recipe started with sweet onions (I used a sweet red onion), and then pouring the eggs into the middle.

The best thing about this recipe is learning the technique - scraping the eggs into the middle, and letting it cook 5 seconds (while it spreads). I thought that the eggs turned out very nice and light - but the rest of the family didn't care for the rarer bits in the middle.

Perhaps I should have cooked a bit longer - I will certainly use this technique again.