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Vegetable Omelette with Pecorino Romano and Aged Balsamic

My most recent indulgence is a bottle of aged balsamic vinegar… it was worth every penny. The problem is I am now hooked and can’t stop putting it on EVERYTHING. It lacks the acidic hit its younger and cheaper sister is known for and is the perfect accessory to bring excitement to some pretty boring food.

Try it on a salad of arugula & spinach topped with figs, Pecorino Romano and a hard boiled egg. Or for dessert: vanilla ice cream topped with strawberries and a drizzle of balsamic.

I realize there are worse addictions to have… and I will hold out on that second job until I see just how long this little bottle lasts on my counter top.


  • 1 large whole egg
  • 2 large egg whites
  • 1/2 cup roasted broccoli, chopped
  • 1 cup fresh spinach
  • 1/2 tomato. diced large
  • 1 sprig fresh thyme
  • Pecorino Romano
  • Mozzarella




Preheat oven to 450±.

In a small nonstick skillet, heat 1 tsp olive oil over medium heat. Add broccoli and spinach and season with salt & pepper. Sauté until spinach has wilted. Add tomato and sauté for 2 more minutes.

Add eggs on top of vegetables and cook until egg whites are almost cooked through, about 3 minutes. Top with a few pieces of mozzarella and shaving of Pecorino Romano cheese.

Bake in oven for just a few minutes for cheese to melt. Top with a drizzle of aged balsamic vinegar.


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