Frittata di Boraggine-Borage Frittata

When I lived in Venice I used to go with my friends on weekend excursions in the woods of the Venetian countryside. In the spring time we always collected edible plants and then would make the most awesome dishes back home. My friend Paola is an awesome cook and one of the things that connected us was our passion for foraging. There are many plants that are easily foraged in Europe, free and delicious, nettles being one of them.

One of the things that I love to eat is Borage, a very prickly plant with beautiful blue flowers. The leaves can be fried and the tiny flowers can be candied and used to decorate cakes. Borage is a great plant to have in a vegetable garden, apparently it improves the flavor of tomatoes, and it has great health benefits, as an anti-inflammatory, as a stress reliever, and is full of minerals like potassium.

Three years ago I (stole) took a plant from a local garden, that plant grew and its progeny has reseeded itself for the past three years.

I did some work in the garden this morning and felt like eating something I grew, and borage was just calling my name. The easiest way to eat it is in a frittata, for a healthy, quick, and satisfying lunch.

Borage Frittata

1 medium shallot
EVOO
1 cup chopped borage leaves
2 eggs, beaten
salt and pepper

Cook the shallots in the olive oil until translucent, add the borage and cook until soft. Add the cooked leaves to the eggs and mix well. Heat some more olive oil in a non stick pan and pour the egg mixture in. Cook on medium heat until it is cooked halfway. Turn the frittata on the other side and cook through. Serve it warm. I simply rolled a slice with some arugula and ate it as finger food.

Buon Appetito!