Mushroom and Green Garlic Frittata

• 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

1. Preheat the broiler with the rack about 4 to 5 inches from the flame or element.
2. In a small bowl, whisk together the eggs and yogurt; season with salt and pepper.
3. In a small ovenproof skillet, such as cast iron, heat the olive oil over medium heat.
4. When it shimmers, add the mushrooms and green garlic.
5. Cook, stirring occasionally, until the mushrooms exude their juices and the green garlic is tender and starts to brown, 4 to 5 minutes.
6. Transfer the mushrooms and green garlic to a plate.
7. Plop the butter into the skillet and let it melt and foam up.
8. As soon as the foam starts to subside, pour in the eggs and swirl the pan so the eggs reach the edges.
9. Let the eggs cook, undisturbed, until they are set on the bottom, about 2 minutes.
10. Scatter the mushrooms, green garlic, and Parmigiano-Reggiano on top and transfer to the broiler.
11. Broil for just a minute or two, until the surface of the frittata is set.
12. Remove, transfer to a plate, sprinkle with the mint, and eat.

eggs, yogurt, kosher, freshly ground black pepper, extravirgin olive oil, cremini, green garlic, unsalted butter, cheese, mint

Taken from www.epicurious.com/recipes/food/views/mushroom-and-green-garlic-frittata-382501 (may not work)