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

Start Picking, Pantry, Oils & Vinegars Extra Virgin Olive Oil $12.99
Start Picking, Dairy & Eggs, Cheese Nordic Parmesan Cheese $6.49
  • 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.


  • 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