Ramp Frittata
From C&O COMMISSARY, 1898~ AN HISTORIC BED AND BREAKFAST INNPrep Time:
10 minutesCooking Time:
40 minutesYield:
4Found only in April in the mountains, the wild onion known as a ramp is a delicacy to mountaineers. It gives this simple egg dish its unique flavor.
The following recipe makes 4 servings, or about enough for one hungry mountain man. Enjoy!
Ingredients
- 6 farm-fresh eggs
- 1 cup half & half
- 1/4 tsp. salt
- dash nutmeg
- dash fresh-ground pepper
- 6-8 fresh ramps, chopped
- 1/2 cup diced ham
- 3/4 cup shredded mild cheddar cheese
- 1 Tbsp. olive oil
- sprinkle paprika (opt.)
- sprinkle parsley flakes (opt.)
Directions
Preheat oven to 375.
Beat eggs with a whisk, blending in half & half, salt, nutmeg & pepper. The mixture should be light and frothy. Set aside.
Heat olive oil in a cast-iron skillet. Saute ramps lightly but do not overcook them. They should be bright green and tender. Add ham and heat just until warmed, do not brown.
In a small greased casserole dish or oven-going skillet, arrange ramp mixture on bottom, followed by cheese. Pour egg mixture over this. Sprinkle with parsley flakes and paprika.
Bake at 375 for 35-40 minutes.
Can be doubled. Add 5-10 minutes to baking time.
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Ramp Frittata
Found only in April in the mountains, the wild onion known as a ramp is a delicacy to mountaineers. It gives this simple egg dish its unique flavor. The following recipe makes 4 servings, or about enough for one hungry mountain man. Enjoy!...Read More