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Liguria-style omelette with borage and sausage

  • 35 minutes
  • Easy
  • Second Courses

Ingredients: Per 4 servings

  • 6 eggs
  • 7 oz borage
  • 3 ½ oz pork sausage
  • 3 tablespoons oil
  • 1 clove of garlic
  • 1 handful marjoram
  • salt


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.