I spend a bundle on mushrooms from a bountiful display at the Dupont Circle FreshFarm Market just about every Sunday—but not in the summer. That’s because mushrooms are available practically year-round (many of them are cultivated), while tomatoes, corn, broccoli, and the like have a shorter season. So I reserve my mushroom purchases for when the bulk of the other seasonal produce has faded or hasn’t quite arrived. In the spring, I love to combine them with one of the items I spend all winter looking forward to: green garlic, basically an immature form of the plant, picked before it has fully formed its bulbous collection of cloves. You can use the whole thing like a leek or green onion (both of them in the same family), but it has the addictive taste of fresh, pungent garlic throughout. Since I also associate spring with eggs, I like to pair them with mushrooms and green garlic in a simple frittata. If you can’t find green garlic or want to make this in another season, feel free to substitute a small leek. Eat this frittata with a side dish, such as salad, bread, and/or hash browns, for a filling meal.

　　

Ingredients

2 eggs

　　1 tablespoon Greek-style yogurt

　　Kosher or sea salt

　　Freshly ground black pepper

　　1 teaspoon extra-virgin olive oil

　　2 ounces cremini, button, or other mushroom of your choice, chopped (about 1/2 cup)

　　1 green garlic bulb and stalk, white and light green parts, thinly sliced

　　1 teaspoon unsalted butter

　　1 tablespoon freshly grated Parmigiano-Reggiano cheese

　　4 large mint leaves, stacked, rolled, and thinly sliced

　　

Step 1

Preheat the broiler with the rack about 4 to 5 inches from the flame or element.

　　

Step 2

In a small bowl, whisk together the eggs and yogurt; season with salt and pepper.

　　

Step 3

In a small ovenproof skillet, such as cast iron, heat the olive oil over medium heat. When it shimmers, add the mushrooms and green garlic. Cook, stirring occasionally, until the mushrooms exude their juices and the green garlic is tender and starts to brown, 4 to 5 minutes. Transfer the mushrooms and green garlic to a plate.

　　

Step 4

Plop the butter into the skillet and let it melt and foam up. As soon as the foam starts to subside, pour in the eggs and swirl the pan so the eggs reach the edges. Let the eggs cook, undisturbed, until they are set on the bottom, about 2 minutes. Scatter the mushrooms, green garlic, and Parmigiano-Reggiano on top and transfer to the broiler.

　　

Step 5

Broil for just a minute or two, until the surface of the frittata is set. Remove, transfer to a plate, sprinkle with the mint, and eat.

　　Reprinted with permission from Serve Yourself: Nightly Adventures in Cooking for One by Joe Yonan. Text copyright © 2011 by Joe Yonan; photographs copyright © 2011 by Ed Anderson. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc.Joe Yonan is the food and travel editor at the Washington Post, where he writes the award-winning "Cooking for One" column. Joe's work also earned the Post the 2009 and 2010 James Beard Foundation's award for best food section. He is the former travel editor at the Boston Globe. Visit www.joeyonan.com.