Liguria-style omelette with borage and sausage

Boil the borage, drain and chop it finely. Separately, using a fork, crumble the sausage. Beat the eggs with salt and marjoram in a bowl. Add the sausage, borage and garlic. Amalgamate using a wooden tablespoon. In half of the oil, when smoking hot, pour in the mixture stirring for a second, and, when the omelette starts to clot, shake lightly the pan to detach it from the bottom. Then, turn the omelette tossing it or turning it upside down onto a large plate. Add the remaining oil, or butter, in the pan and brown the other side. Serve the omelette when warm.