I’ve written before about the egg-scallion-tortilla thing I love for breakfast — all winter I have to make do with store scallions. They’re fine. Sometimes I add my own frozen blanched greens. But it’s hard — one of the things I hate most about winter. But now it’s spring! And although it’s been a long time coming, there are finally things coming up in the garden. This morning, my breakfast omelette/tortilla contained a green onion (from the garden), a handful of wild arugula, a big sprig of lovage, some parsley and a handful of chives. This is the thing about…