A spring Farm Share featuring locally foraged ramps, far right
We love this fresh spring frittata to showcase some of our favorite early season greens. Substitute ramps with diced leeks as needed, or add asparagus for a more robust flavor.
- 10 large eggs
- 8 ounces of ramps, approximately 1 large handful – clean well, remove roots, thinly slice bulbs and rough chop leaves – divide bulbs and leaves into separate bowls
- 6 ounces spinach, about 6 packed cups
- 1/2 teaspoon fresh thyme leaves, minced
- Freshly ground pepper
- Turn on oven broiler to pre-heat.
- Beat eggs in a large bowl and add 2 large pinches of salt, set aside.
- Heat oil in a non-stick oven-safe pan, add sliced ramp bulbs and cook, stirring, until softened, about 3 minutes.
- Stir in ramp leaves and thyme, and cook until leaves are just wilted, about 1 minute.
- Season with salt and pepper.
- Pour eggs into skillet and cook, stirring and scraping pan all over until loose curds form throughout, about 3 minutes. Stop stirring before they permanently separate into scrambled eggs. Let cook until eggs on bottom are set, about 2 minutes.
- Place frittata under broiler and cook just until eggs on top are set. Shake pan to loosen frittata, using spatula to separate the edges as necessary. Turn frittata out onto a plate or serve directly from skillet. Serve warm or at room temperature.
Adapted from www.seriouseats.com