Borage omelette

Borage omelette

By
From
Eat Istanbul
Serves
2
Photographer
David Loftus

If you’ve got a garden or an allotment, try to plant some fast-growing borage. It’s not only a bee-friendly plant but also an extremely versatile culinary plant. Known for adding zest to a summer jug of Pimm’s, it can be made into a soothing herbal tea, and when boiled makes a beautiful vegetable to eat in a salad or add to an omelette.

Ingredients

Quantity Ingredient
small handful borage, washed and flowers reserved
4 eggs
1/2 tablespoon extra virgin olive oil
sea salt
freshly ground black pepper

Method

  1. Put the borage (except the flowers) and a pinch of salt in a saucepan, cover with water and set over high heat. Bring to the boil, then lower the heat to bring the water to a simmer, cover with a lid and cook for 15–20 minutes until the borage is tender. Drain well in a colander.
  2. Beat the eggs with a little sea salt and freshly ground black pepper in a bowl. Heat the olive oil in a frying pan over high heat. Add the eggs, stirring with a fork for a few minutes and pulling the eggs, as they set, into the middle of the pan with the fork. Cook until they have just set, then add the borage and continue to cook for 2–3 minutes.
  3. Remove the pan from the heat and serve the omelette sprinkled with the reserved borage flowers.
Tags:
Istanbul
Turkey
Turkish food
Middle Eastern
Andy Harris
David Loftus
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