I’m ramp crazy. And I’m not alone. Matthew and I could make some seriously strong vodka martinis with his Pickled Ramps. They’d go great with the fresh pasta dish I’ve been tossing with ramps for the last few weeks. And now it’s time to add them to eggs, of course. Merci, Molly. -Maggie
For me, there are few things that herald the beginning of spring quite like ramps. Yes, the flowering trees bloom, crocuses dot the neighborhood parks and gardens, and I am always a little too excited for my first iced-coffee after a long, cold winter (especially this one!) But I don’t let myself fully give in to my excitement until I see ramps taking over the farmer’s market. Finally, I think, spring is actually here.
If you’re like me, this over-zealousness also inevitably involves an over-purchasing of fresh greens at the farmer’s market; particularly things like ramps that seemingly disappear as quickly as they appear. I have to take full advantage of their fleeting season.
Ramps are a wild leek with a wonderfully mild, garlicky flavor. They are delicious pickled, but are also a very easy thing to saute and give new life to mashed potatoes, sauteed greens or rice. And this week, finding myself with ramps still, I threw them into a frittata — one of my favorite ways to use up vegetables in the house.
Spring is also the best season for eggs. The first small, spring eggs, or pullets, are the best; little gems with bright orange yolks and a rich flavor. These are best saved for frying and eating sunny side up with a crunchy piece of toast. But like any dish, a frittata is only as good as the ingredients used in its making, so seek out local eggs for this, they’re well worth the effort!
Here, I’ve made my frittata with swiss chard and fingerling potatoes. But feel free to make this your own! Substitute spinach for the swiss chard, use steamed asparagus in lieu of fingerlings, or add a few spoonfuls of goat cheese if you want something a little more rich. As is, this frittata is healthy, delicious, and tastes of spring.
- 3/4 pound fingerling potatoes, scrubbed and halved lengthwise
- 1/4 pound ramps, cleaned
- 3 leaves swiss chard
- 8 eggs
- 1/3 cup water
- 1/4 cup olive oil
- 1/4 cup grated parmesan cheese
- Salt and pepper, to taste
- Preheat the oven to 375º. Bring a pot of salted water to boil and add the potatoes. Simmer until fork-tender, about 10 minutes. Drain.
- Meanwhile, prep your vegetables. Chop the green tops from the ramps. Roughly chop the greens. Slice the pink stems and white bulbs about 1/2” thick. Keep these separate from the greens.
- Next, repeat this process with the swiss chard. Stem the chard and slice stems about 1/2” thick, then roughly chop the greens.
- Whisk the eggs and water. Season generously with salt and pepper and whisk to combine.
- Heat olive oil in an 9” oven-safe skillet or cast iron pan over medium heat. Add the ramp and chard stalks and cook until ramps are translucent. Add the remaining greens and cook until wilted. Add the potatoes and pour in egg mixture. Stir for a few minutes, pushing any cooked eggs toward the middle of the pan. Let the frittata cooked undisturbed for a few additional minutes so that the eggs on the edge of the pan begin to set. Remove from heat.
- Sprinkle the frittata with parmesan. Place in the oven and bake until set, about 12 minutes.
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