A frittata is a lovely way to showcase ingredients as spectacular as ramps. Only in season for a short time, these emerald-green beauties deserve their own special place in a savory dish. The earthy aroma of ramps is almost pungent, like onion and garlic. Here, they’re sautéed gently in olive oil before crowning the frittata. Laced with Parmigiano-Reggiano, this umami-packed dish is wonderful with sliced sourdough and suitable any time of day. This frittata is made the traditional way, on the stovetop, and finished off under an oven broiler.
Published: April 27, 2019
Cut roots off ramps and discard. Wash ramps thoroughly, and pat dry.
In medium bowl, whisk eggs, sour cream, Parmigiano-Reggiano and sea salt. In 8-inch cast iron or nonstick ovenproof skillet, warm 1 tablespoon olive oil over medium heat. Add ramps, and sauté gently for 5–7 minutes, or until bulbs soften. Remove ramps from oil with slotted spoon, and place on plate.
Increase heat to medium-high, and add butter and remaining olive oil. Add minced shallot, and sauté until golden. Reduce heat to medium-low, swirl skillet well to coat, and add egg mixture. Cook for 5 minutes, or until egg mixture begins to curd.
Transfer sautéed ramps gently, and place atop frittata individually in vertical row. Frittata should be jiggly in middle.
Set broiler to high.
Place frittata 4–5 inches under broiler for 2 minutes, watching closely to avoid burning. When ready, frittata will puff and turn golden. Remove from oven, and serve with sourdough. Serves 4.
*You can substitute with your favorite hard, salty cheese, like Grana Padano or Pecorino Romano
Chamonix 2017 Unoaked Chardonnay (Franschhoek); $20, 90 points. The light, bright acidity of unoaked Chardonnay cuts through the eggs and plays well with salty, sharp cheese. Ripe and tropical fruit flavors in the wine temper the earthy and spicy flavors of the ramps.