Ramp Frittata

Perfect #breakfast: mushroom frittata, crispy beef fat potatoes and a big pile of greens. @stockcafe #chicagofood #greensoneverything

Feel free to add any number of other ingredients to the filling. I’m partial to roasted morel mushrooms or spinach. If left plain you will get a good kick of garlicky greenness.

  • 1 bu ramps
  • 8 eggs
  • ½ C cream
  • ½ C milk
  • ½ tsp salt
  • ¼ tsp ground pepper
  1. Heat the oven to 350F
  2. Separate the bulbs and the leaves of the ramps.
  3. Slice the ramp bulbs thinly
  4. Roll the ramp leaves into a log and slice
  5. Whisk the eggs, cream, milk, salt and pepper together
  6. In a medium frying pan heat a glug of neutral oil and a knob of butter
  7. Gently sweat the ramp bulbs until translucent
  8. Add any additional ingredients (morels or spinach and give a quick cook)
  9. Pour the egg mixture over the top and then sprinkle with the ramp leaves and submerge in the egg mixture
  10. Allow the bottom of the frittata to set and then transfer to the oven
  11. Cook until the center is just set but not super firm
  12. Remove from the oven and invert over a serving platter
  13. Serve warm or room temperature with a big pile of salad greens and maybe some hashbrowns

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