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Ramp Frittata

From C&O COMMISSARY, 1898~ AN HISTORIC BED AND BREAKFAST INN

Prep Time:

10 minutes

Cooking Time:

40 minutes

Yield:

4

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!

Ramp Frittata is by request only, available in mid-April.

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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