50 g/2 oz bread slices. crusts removed 5 tablespoons olive oil
600 g/1 lb 5 oz borage . tinely chopped • 4 eggs 2 tablespoons treshly grated Parmesan cheese
6 fresh marjoram leaves. chopped 1⁄2clove garlic, finely chopped salt and pepper


1.Tear the bread into pieces, place in a bowl, add water to cover and leave to soak, then squeeze out. Heat 3 tablespoons of the olive oil in a saucepan, add the borage , cover and cook over a low heat until wilted.
2.Lightly beat the eggs with the Parmesan. soaked bread, marjoram and garlic, then stir in the borage and season with salt and pepper. Heat the remaining oil in a frying pan. pour in 1he mixture and smooth the surface by pressing lightly with a spatula.
3.Cook over a low heat on both sides. This frittata should be very thick and quite soft inside.

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