Three years ago I (stole) took a plant from a local garden, that plant grew and its progeny has reseeded itself for the past three years.
I did some work in the garden this morning and felt like eating something I grew, and borage was just calling my name. The easiest way to eat it is in a frittata, for a healthy, quick, and satisfying lunch.
1 medium shallot
1 cup chopped borage leaves
2 eggs, beaten
salt and pepper