Borage Lemonade and Frittata Roll with Spinach and Grana Padano
100 g Grana Padano
150 g fresh spinach
1 garlic clove
extra virgin olive oil
PreparationSauté the spinach in a pan with a clove of garlic and a drizzle of olive oil.
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. 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.
BORAGE LEMONADE (NON-ALCOHOLIC)240 ml water
20 ml sugar syrup
60 ml lemon juice
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.