Agrodolce onions and frittata

These are two of our favorite recipes, because they work extraordinarily well both together and as separate dishes. That said, at Gustiamo we are on a one frittata per week schedule, so we will probably always choose to combine them. Because, let’s be honest, we all agree that nothing enhances the egg-y flavors of frittata better than an agrodolce pairing.


For the onions:

5 onions
3 spoons Balsamic Saba 3
4 spoons EVOO
Sea salt and pepper

For the frittata:

10 eggs
Mixed herbs (chive, thyme, mint, sage, rosemary, etc…)
Agrodolce onions
Traditional balsamic vinegar of Modena 12 years
Vacche Rosse Cheese
Sea salt


  1. Wash and peel the onions, and with the help of a mandolin cut them in thin slices.
  2. In a frying pan, warm up the oil and stir-fry the onions till lightly soft.
  3. Add Balsamic Saba 3 and cook until the onions are well soaked in vinegar.
  4. Add salt and pepper and let the onions rest in a bowl with their sauce for about half an hour. Serve as an appetizer with toasted bread or use in a frittata.

Watch the video for our frittata instructions:

  1. Whisk the eggs in a bowl, add the chopped herbs, grated cheese, and agrodolce onions and a pinch of salt.
  2. Bake in warm oven at 180°C (360F) for about 20 mins.
  3. Serve warm with drops of Traditional Balsamic vinegar of Modena 12 years.