Ramps & Romano Frittata
Having purchased a small bunch of ramps at the farmers market on April 13 and not having used them all as of yesterday, I decided that a frittata of ramps would be a nice rainy Sunday morning breakfast. But rather than going back to the Hazan frittata recipe well again, I decided to wing it—not a difficult thing to do with frittate, once you've got the basic technique down. This one turned out well. Here's what I used to make an 8" frittata that would feed 3-4 as a light breakfast or side dish:
- 6 eggs
- 1 tablespoon butter
- 10 ramps, cleaned
- 1/2 cup grated Pecorino Romano cheese
- Freshly-ground black pepper (I usually add salt to a frittata, but Pecorino Romano is pretty salty, so I didn't add any salt to this one.)
- Turn on the broiler.
- Beat eggs in a medium bowl.
- Beat in cheese, along with a few twists of your pepper mill.
- Gently stir in ramps, reserving three for later placement on top.
- Add butter to an 8" skillet over medium heat, swirling it around the skillet to ensure that it coats the sides. (I use a cast iron skillet.) As soon as the butter stops foaming, reduce the heat to low, give the frittata mixture a stir and pour it into the skillet, stirring as you pour.
- Allow the frittata to cook undisturbed for 4-6 minutes, until only the top of the frittata remains runny, but the rest of the frittata has set. Use a silicone spatula to check doneness on the sides. When the frittata is set, you should be able to easily run a spatula around the sides of the frittata and peak at the browned sides.
- Place the three reserved ramps on top of the frittata and place it under the broiler until the runny top of the frittata is cooked and beginning to brown just a bit, 1-2 minutes.
- Serve and eat!
This looks really fluffy and I like the use of romano...
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ramps, yum. and the frittata looks so nice and gooey in the middle.
i'm off to the greenmarket on wednesday, and the ramps will be mine. oh yes, they will be mine.
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I love fritattas, and this reminds me that it has been quite some time since I last made one! Your recipe sounds deliciuos!
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Hmm, I wonder how yours turned out so much fluffier than mine? Our techniques are not SO different, though I admit that I probably don't let the eggs cook undisturbed as long as I should. Also, I wonder if the cast iron has anything to do with your results?
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Hmmmmm . . . don't know! I suspect the cast iron makes the browning easier, but I don't know about the fluffiness . . . .
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This is about the ninth article I've read this week about ramps! They're taking over the world right now!
Seriously, though, I really need to get my little hands on some while they're still in season. I don't know if I could knock out a killer frittata like yours, but I'll come up with something...
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Great recipe! I made it last night with asparagus instead of ramps, and blogged about it here: https://thingsweatefordinner.blogspot.com/2008/05/breakfast-for-dinner.html.
Your photo is so lovely, too!
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