Yield: 2 servings
Prep Time: 10 minutes
Cook Time: 5 minutes
Inactive Prep Time: 5 minutes
Ease of preparation: easy

4 fresh eggs
4 large scallions, finely sliced
1/4 cup bread crumbs, toasted
1 cup freshly grated Parmigiano-Reggiano
1/2 cup extra-virgin olive oil
Aceto balsamico tradizionale di Modena, for drizzling
Salt and pepper

Break the eggs into a large bowl and blend with a whisk. Fold in the scallions, bread crumbs, and cheese.

In an 8-inch, cast iron skillet, heat the oil over high heat. Swirl the pan to coat the sides with oil and pour in the egg mixture. Cook over medium-high heat until the frittata is set. Remove from heat and allow to rest several minutes. Slice into 4 wedges and drizzle with aceto balsamico. Sprinkle with salt and pepper and serve immediately.