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

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.