Ramp & Parmesan Frittata

We've got the perfect frittata for Spring time made with fresh, seasonal ramps and rich, nutty parmesan cheese!

What You Need To Make This Recipe

Oils & Vinegars Olive Oil, Extra Virgin $18.99
Cheese Cheese, Parmesan 8 oz $6.95
Produce, Vegetables Shallots, Red 1/2 lb. $3.49
  • Prep

    Step 1

    Cut roots off ramps and discard. Wash ramps thoroughly, and pat dry. Slice ramps down the middle and pull apart to maximize flavor.

  • Whisk

    Step 2

    In medium bowl, whisk eggs, greek yogurt, cheese and sea salt. In 8-inch cast iron or ovenproof skillet, warm 1 tablespoon olive oil over medium heat. Add ramps, and sauté for 6-8 minutes, or until bulbs soften. Remove ramps from oil with slotted spoon, and place on plate

  • Cook

    Step 3

    Increase heat to medium-high, and add butter and remaining olive oil. Add minced shallot, and sauté until golden. Reduce heat to medium-low, swirl skillet well to coat, and add egg mixture. Layer in ramps evenly and add more as the egg begins to harden. Cook for 5 minutes, or until egg mixture begins stand more firmly.

  • Broil

    Step 4

    Set broiler to high. Place frittata 4–5 inches under broiler for 2 minutes, watching closely to avoid burning. When ready, frittata will puff and turn golden. Remove from oven, and serve with sourdough or your favorite fresh bread.

Ingredients

  • 1/4lb Ramps
  • 6 Eggs
  • 1/2c grated Parmesan
  • 1/4tsp sea salt
  • 2Tbsp Olive Oil
  • 1Tbsp Salted Butter
  • 1 finely minced shallot
  • 1/4c Greek Yogurt