Gallery: Ramp Week: How To Make Ramp Frittatas

Ramps and Eggs
Ramps and Eggs
The Ingredients
The Ingredients

3 whole eggs plus 3 yolks in one bowl, 3 egg whites in another (that's 6 eggs total for those of you counting), and a dozen or so washed ramps.

Beat the eggs
Beat the eggs

Beat the egg whites until they form soft peaks, then beat the remaining eggs along with some chopped herbs (I use parsley, tarragon, and chives).

Chop the Ramps
Chop the Ramps

Chop of the ramps for cooking. The whites should be thinly sliced, while the greens should be roughly chopped.

Fry the Ramps
Fry the Ramps

Fry the ramps in butter until nicely browned and aromatic.

Whisk Into Eggs
Whisk Into Eggs

Whisk the cooked ramps into the whisked whole eggs.

Add the Whites
Add the Whites

Add the whipped whites to the egg/ramp mixture.

Fold Until Homogenous
Fold Until Homogenous

Fold it all together until homogenous. It will deflate slightly. This is ok.

Start Cooking
Start Cooking

Heat some more butter over medium-high heat in the same skillet, then add the egg mixture and cook, folding it around until about half set.

Good to Go
Good to Go

Just about ready for the oven. Smooth off the top at this point.

Broil
Broil

Place the whole thing under a preheated broiler.

Done
Done

It's ready when it's puffed and golden brown.

Flip it Out
Flip it Out

Loosen the frittata in the pan, then flip it out onto a board.

Slice and Serve
Slice and Serve

Slice the frittata into serving pieces while hot. It can also be served room temperature or cold, depending on your preference.