Ingredients

Servings 4

• 6 eggs
• 7 oz borage
• 3 ½ oz pork sausage
• 3 ½ tablespoons extra virgin olive oil
• ½ clove of garlic
• 1 handful marjoram
• salt to taste

Preparation

20 minutes preparation + 15 minutes cooking

Boil the borage, drain and chop it finely. Separately, using a fork, crumble the sausage. Beat the eggs with salt and marjoram in a bowl. Add the sausage, borage and garlic. Amalgamate using a wooden tablespoon. In half of the oil, when smoking hot, pour in the mixture stirring for a second, and, when the omelette starts to clot, shake lightly the pan to detach it from the bottom. Then, turn the omelette tossing it or turning it upside down onto a large plate. Add the remaining oil, or butter, in the pan and brown the other side. Serve the omelette when warm.