Frittata with borage and walnuts - Frittata con borragine e noci - Fritaja s boražinom i orasima

I always saw these strange and hairy plants growing scattered around in leafless winter garden, but I never ate borage before. I was hesitant to taste it! But at the end my curiosity has won and during one of our evening chats with my mother I suddenly opened my heart to this wild plant.

It taste better then spinach, you don't need to boil it too long and despite plenty of hair on its leafs this plant is so tender and delicate. I like quick and easy dishes and I immediately thought about early spring frittata with some crumbled walnuts. Sounds good, right? And it really is...so if you are lucky and you find this wild plant, don't escape from it. It can be cooked in so many ways and it is very healthy too.

And I adore its blu indigo flowers that bloom during coldest moths and don't fear the frost. Actually this winter is the mildest we have had in last years and I hope it will not snow in March or April!

FRITTATA WITH BORAGE AND WALNUTS

(for 2 person)

200 gr of fresh young borage leafs

3 eggs

4-5 crumbled walnuts

salt

extra virgin olive oil

Wash accurately borage leafs and let them boil in some salted water fro few minutes (like a spinach). Drain the borage and let it cool down.

In a large bowl beat the eggs, add salt, crumbled walnuts and finely chopped borage and combine all together well.

Heat little olive oil in a pan, pour the mixture in the pan, cover the pan and let it fry on very low heat until the eggs will solidify on top. Turn the frittata up side down and fry it for another 5 minutes until both sides will be golden brown.

Serve it until hot.

FRITTATA CON BORRAGINE E NOCI

(per 2 persone)

200 gr di foglie di borragine, fresche e giovani

3 uova

4-5 noci ridotte in briciole

sale

olio d’oliva extravergine

Lavare bene le foglie di borragine e farle bollire nell’acqua leggermente salata per qualche minuto (come gli spinaci). Scolare la borragine e farla raffreddare.

In una ciotola grande sbattere le uova, aggiungere il sale, le noci sbriciolate, la borragine tagliata finemente e mescolare bene tutti gli ingredienti insieme.

Riscaldare poco olio evo in un tegame, versare il composto nel tegame, coprire il tegame e cuocere la frittata a fuoco molto basso fino a quando le uova si saranno solidificate. Girare la frittata e cuocerla per altri 5 minuti fino a quando entrami i lati saranno dorati.

Servirla calda.

FRITAJA S BORAŽINOM I ORASIMA

(za 2 osobe)

200 gr svježih i mladih listova boražine

3 jaja

4-5 smrvljenih oraha

sol

extra djevičansko maslinovo ulje

Dobro oprati listove boražine i kuhati ih par minuta u lagano slanoj vodi (kao špinat). Ocijediti boražinu i ostaviti da se ohladi.

U velikoj zdjeli izmutiti jaja, dodati sol, smrvljene orahe, sitno narezanu boražinu i dobro izmiješati sve sastojke.

Lagano zagrijati malo extra djevičanskog maslinovog ulja na tavi, uliti smjesu u tavu, poklopiti i peći fritaju na vrlo laganoj vatri dok se jaja ne skrute. Okrenuti fritaju i peći još 5 minuta dok obje strane postanu rumene.

Poslužiti toplo.