The borage frittata is a tasty and flavorful side dish typical of Italian cuisine. Borage, with its slightly bitter herbal flavor, pairs perfectly with eggs, creating an irresistible combination. Marjoram and garlic add a touch of aroma, while the grated cheese provides an irresistible creaminess. This dish is easy to prepare and can be served either hot or cold.
Wash the borage, chop it finely, and let it simmer over low heat with a few tablespoons of oil in a covered container.
Beat the eggs, add the grated cheese, the bread crumbs soaked in a little water and squeezed, some marjoram leaves, the finely chopped garlic clove, and finally the borage.
Add salt and pepper.
In a pan, heat two tablespoons of oil, pour in the mixture, and level the surface by gently tapping it with a spatula.
Cook over low heat first on one side and then on the other.
This frittata should be thick but remain quite soft inside.
Non-stick pan
Bowl
Whisk
Knife
Store in the refrigerator for up to 3 days.
Borage is rich in vitamin C and antioxidants.
Italia
| Energy (kcal) | 225.46 |
| Carbohydrates (g) | 4.28 |
| of which Sugars (g) | 0.08 |
| Fat (g) | 3.04 |
| of which Saturates (g) | 1.21 |
| Protein (g) | 4.37 |
| Sale (g) | 0.08 |
