Much to the dismay of my sister-in-law it is once again ramp season. I, however, am delighted. I love these pungent wild gems of Spring. Since they are only around for a limited time, I like to take full advantage of their flavor.
In this instance, I served the frittata along side a baby greens salad tossed in a red-wine vinaigrette for a simple, yet elegant dinner.
1/4 cup half and half
1 bunch ramps, cleaned and coarsely chopped
Zest of 1 lemon
2 Tablespoons butter
3 Tablespoons crumbled blue cheese
Salt and black pepper, to taste
1. In a large bowl whisk together the eggs, half and half, lemon zest.
2. Season with salt and pepper. Set aside.
3. Preheat the broiler.
4. Heat a medium-sized oven-safe saute pan over medium heat.
5. Melt the butter, then add the chopped ramps.
6. Saute for 3-4 minutes, until the greens are wilted.
7. Pour in the egg mixture.
8. Reduce the heat to low and cook on the stove until firm around the edges, about 5 minutes.
9. Sprinkle the blue cheese over the top.
10. Then place the pan under the broiler and cook until the eggs at “set” and the top is light golden brown.
11. Remove from the oven, cut into quarters.
12. Serve right out of the oven or at room temperature.
This article was originally published by Local Food Rocks.