OMELETTE ROLLS WITH BALSAMIC
Chop an onion and brown it in ollive oil.
When it is golden take it of the gas and let it cool.
In a bowl scramble the eggs with salt, pepper a full tablespoon of grated Parmesan Reggiano cheese and , at the last, the onions that were previously browned. Pour this mix in small portions into a fry pan ( better if is is non-stick, otherwise use a bit of butter to coat the bottom of the pan), making small discs of about 10/15 cm in diameter.
Cook well on both sides. Roll the omelette onto itself to form individual rolls and place on a plate previously splashed/sprayed with a couple of teaspoons of Balsamic.