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    Borage Lemonade and Frittata Roll with Spinach and Grana Padano

    Group 393Easy
    Group 3824 people
    T460 min

    Lactose free

    Gluten free


    • 6 eggs
    • 100 g Grana Padano
    • 150 g fresh spinach
    • 1 garlic clove
    • extra virgin olive oil
    • salt
    • pepper


    STEP 1

    Sauté the spinach in a pan with a clove of garlic and a drizzle of olive oil.

    STEP 2

    Beat the eggs in a bowl and season with salt and pepper.
    Add in half the grated Grana Padano and stir.
    Heat a large non-stick pan with a drizzle of olive oil, pour in the beaten eggs with the Grana Padano and cook for 3-4 minutes on each side to make a soft, dry frittata.

    STEP 3

    Transfer the frittata to a sheet of parchment paper, sprinkle all over with the grated Grana Padano, cover with the sautéed spinach and roll up the frittata. Wrap the roll tightly in the parchment paper.
    Chill in the refrigerator for 30 minutes. Slice the frittata and serve immediately.



    240 ml water
    20 ml sugar syrup
    60 ml lemon juice
    borage flowers


    Combine all the ingredients in the jar of a blender and whip together.
    Pour into a large glass filled with ice cubes.
    Decorate with borage flowers.