Description
Springtime is the season for ramps and I’m a huge fan of the delicate onion/garlic flavor they develop when sautéed. Here I’ve added them to a mixture of caramelized mushrooms and crumbled bacon to make a fantastic frittata.
Ingredients
- 1 Tablespoon Olive Oil
- 2 Tablespoons Butter
- 1 teaspoon Minced Garlic
- 1 bunch Ramps, Cleaned And Trimmed
- 2 ounces, weight Bacon, Cooked And Crumbled
- 8 ounces, weight Large Eggs
- ⅔ cups Heavy Cream
- ½ teaspoons Kosher Salt
- ½ teaspoons Freshly Cracked Black Pepper
- 2 ounces, weight Cheddar Cheese, Shredded
- Small Tomato Slices For Garnish
Preparation
Preheat a large cast iron skillet with 1 tablespoon olive oil over medium-high heat. Cook ramps with a pinch of kosher salt and freshly ground pepper for 2–3 minutes per side until caramelized. Remove ramps from pan and cut into 1/4-inch slices. Set aside until needed.
In the same skillet (without washing it), lower heat to medium and add butter and minced garlic. Stir constantly for 30 seconds. Add diced mushrooms with another pinch of salt and saute, stirring frequently for 5–10 minutes until the mushrooms are dry and beginning to caramelize. Remove from pan and set aside to cool.
Preheat oven to 350ºF with rack in center position and spray a 9-inch glass, ceramic, or stoneware pie plate with Baker’s Joy baking spray. In a medium mixing bowl, whisk eggs, heavy cream, kosher salt, and freshly ground black pepper. Layer mushrooms, ramps, and bacon in the pie plate and add the egg mixture. Add cheddar cheese and sliced tomatoes.
Place the pie plate on a half sheet pan and bake for 30–35 minutes or until eggs are set in the center of the dish. Cool 15 minutes before cutting.
