One large red onion
4 tbs Filippo Berio extra virgin olive oil
Salt and pepper to taste
1 tbs Aceto balsamico tradizionale (the syrupy, concentrated, artisinal version of balsamic vinegar)
Add eggs to large mixing bowl and mix well
Slice onions fine
Add 2 tbs olive oil to non-stick fry pan and cook onions on medium heat until wilted and transparent but not burnt. Add the onions to the eggs while still hot and mix well.
Transfer to same pan now re-heated with remaining olive oil.
Cook on one side, when almost set, cut into quarters then turn one by one.
Place fritatta onto serving platter. Drizzle with Aceto balsamico tradizionale.
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