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- 50 g (2 oz) stale bread, crusts removed
- 5 tablespoons olive oil
- 600 g (1 lb 5 oz) borage leaves, finely chopped
- 4 free range eggs
- 2 tablespoons freshly grated Parmesan cheese
- 6 fresh marjoram leaves, chopped finely
- ½ clove of garlic, peeled and crushed
- Sea salt and freshly ground black pepper
- Tear the bread up into a bowl and cover with cold water and leave to soak for 10 minutes
- Squeeze out the water so it's soggy, but not dripping wet!
- Heat 3 tablespoons of olive oil in a saucepan, add the borage and heat gently until it wilts
- Beat the eggs together with the Parmesan, the soaked bread, marjoram and garlic.
- Season with salt and pepper.
- Heat the remaining oil in a frittata pan or a frying pan.
- Pour in the mixture and pat down.
- Cook gently for 15 to 20 minutes, turning so both sides are golden brown.
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