Sunday, April 26, 2009

Ramp and Bacon Frittata


Yesterday I made a trip to the greenmarket in Union Square. I picked up some farm fresh eggs, sourdough bread and of course ramps. These ramps were amzingly fresh and smelled fantastic.

For those that might not have heard of them, ramps are a spring vegetable that is a mix between onions and garlic and looks a lot like a scallion.

For breakfast today I decided to make a frittata with the ramps, and bacon I had on had. I served it over a toasted piece of the sourdough bread. What a perfect breakfast for a nice sunny day.

Here's the recipe:

6 eggs (4 whole eggs, two egg whites)
4 slices bacon
3 ramps
cheddar cheese
sourdough bread

1. Preheat oven to 375 degrees. Dice the bacon and add to a non-stick skillet to render the fat and crisp up the bacon. I very rarely use a non-stick skillet but I do for eggs because it makes it much easier.

2. While the bacon is cooking, clean the ramps, removing the translucent husk over the bulb (if necessary), and slice to separate the leaves from the bulbs. Stack the leaves on top of one another, roll them up lengthwise, and slice thinly into ribbons (julienned).

3. Once the bacon is browned, remove it from the pan and drain off some of the fat. All you need is a little bit to saute the ramps in.

4. Add the bulb portion of the ramps to the pan and saute for a minute until fragrant. You don't want to add the leafy portion yet because it will overcook. While the ramps are cooking, combine the eggs with salt and pepper.

5. Next add the eggs to the pan along with the bacon, leafy portion of the ramps, and cheese. Stir this one or two times until almost cooked through. While the top is still runny put in a 375 degree oven for 5 minutes until the top sets.

6. Take it out of the oven and let it rest for a minute before cutting it up and digging in. I served it over toasted sourdough bread.

This was a great spring breakfast. Light, fresh and flavorful. A great way to start the morning.

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