This recipe appears in:Ramp Week: How To Make Ramp Frittatas
Note: Young scallions can be used in place of the ramps.
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- 6 eggs, separated
- 3 tablespoons minced fresh parsley, tarragon, chives, or a mix
- 3 tablespoons unsalted butter, divided
- 16 ramps, washed, whites sliced thinly, greens cut into 2-inch segments (see note above)
- Kosher salt and freshly ground black pepper
Adjust rack to 8 inches below broiler element and preheat broiler to high. Combine egg yolks, 3 egg whites, and the herbs in large bowl and whisk until homoegnous and frothy. Heat 1 tablespoon butter in a 10-inch non-stick or cast iron skillet over medium-high heat until foaming subsides. Add ramps, season with salt and pepper, and cook, stirring frequently, until lightly browned, about 2 minutes. Add to bowl with eggs and set aside. Wipe out skillet.
Whisk egg whites in a large bowl until soft peaks form, about 3 minutes. Fold egg whites into beaten egg and ramp mixture. It's ok if it deflates significantly. Fold until a homogenous color is achieved. Season with salt and pepper.
Heat remaining 2 tablespoons butter in the same skillet over medium-high heat until foaming subsides, swirling the pan as the butter melts. Add egg mixture and cook, stirring with a rubber spatula and scraping the bottom and sides until partially set, about 30 seconds. Smooth top with spatula, then transfer to the broiler.
Broil until lightly puffed and golden brown on top, about 4 minutes. Carefully loosen frittata with a thin metal spatula until it moves freely in the skillet. Invert onto a serving plate or cutting board.
Slice frittata and serve immediately.