Ramp Omelet

5.0(251)

Right now, my favorite combination is ramps and eggs, a particularly satisfying pairing. Sizzled in a little butter, ramps make stellar scrambled eggs, and for not much more effort, a spectacular cheese omelet.

by David Tanis·published 2013-05-01

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Breakfast, Quick, Weeknight, Main Course

Servings

2 servings

Total time

15 min

Calories / serving

313 kcal

Ingredients (5)

serves

4 large eggsegg
Salt and peppersalt-and-pepper
2 tablespoons butterbutter
1/2 cup chopped ramps
1 ounce Gruyère, grated

Instructions (3 steps)

01Crack the eggs into a bowl, season with salt and pepper and beat lightly with a fork.
02Heat an omelet pan over medium heat and add the butter. When butter begins to sizzle, add the ramps and cook for 30 seconds or so, until softened. Pour in the eggs and stir to incorporate ramps. As the eggs begin to set, tilt the pan and lift the edges of the omelet to allow any uncooked egg to settle to the bottom of the pan. Cook for no more than a minute, then sprinkle the cheese over the eggs.
03With a spatula, fold the omelet into thirds. Tip the omelet onto a platter seam side down. Serve immediately.

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Rich recipe — supports nutrition-aware planning.