Spring Ramp and Asparagus Frittata Recipe

By
Daniel Gritzer
Daniel Gritzer
Daniel Gritzer
Senior Culinary Director
Daniel joined the Serious Eats culinary team in 2014 and writes recipes, equipment reviews, articles on cooking techniques. Prior to that he was a food editor at Food & Wine magazine, and the staff writer for Time Out New York's restaurant and bars section.
Learn about Serious Eats' Editorial Process
Updated Mar. 27, 2019
20160505-frittata-ramps-asparagus-fennel-vicky-wasik--10.jpg
A deliciously hassle-free showcase for great spring produce. Vicky Wasik

Why It Works

  • Blanching the asparagus keeps it bright green, plump, and juicy.
  • Finishing the frittata under the broiler means you don't have to attempt to flip it midway through cooking.
  • Salting the eggs in advance helps them retain moisture and remain tender.

When you have amazing seasonal produce, a frittata is one of the best, and easiest, ways to showcase it. In this version, fresh-picked asparagus and ramps add a juicy green bite that's as pure a celebration of spring as you can get.

Recipe Facts

Active: 15 mins
Total: 15 mins
Serves: 4 to 6 servings

Rate & Comment

Ingredients

  • 10 large eggs
  • Kosher salt
  • 1 pound (450g) asparagus, woody ends trimmed
  • 3 tablespoons (45ml) extra-virgin olive oil
  • 8 ounces (225g) ramps, root ends trimmed, bulbs thinly sliced and leaves roughly chopped, divided (see note)
  • 1/2 teaspoon (about 1g) minced fresh thyme leaves
  • Freshly ground black pepper

Directions

  1. In a large mixing bowl, beat eggs with 2 large pinches salt. Set aside.

  2. In a pot of boiling salted water, blanch asparagus until crisp-tender, about 2 minutes. Using tongs, transfer asparagus to an ice bath or cold water to chill. Drain and cut asparagus into 1-inch lengths.

  3. Adjust rack to 4 inches below broiler and preheat broiler to high. Heat oil in a 10-inch oven-safe nonstick or well-seasoned cast iron or carbon steel skillet over medium heat until shimmering. Add sliced ramp bulbs and cook, stirring, until softened, about 3 minutes. Stir in ramp leaves and thyme and cook until leaves are just wilted, about 1 minute. Stir in asparagus and cook until warmed through, 30 seconds. Season with salt and pepper.

  4. Pour eggs into skillet and cook, stirring and scraping pan all over, until loose curds form throughout, about 3 minutes; stop stirring before they permanently separate into scrambled eggs. Let cook until eggs on bottom are set, about 2 minutes.

  5. Place frittata under broiler and cook just until eggs on top are set. Shake pan to loosen frittata, using a spatula to separate the edges if necessary. Turn frittata out onto a plate or serve directly from skillet. Serve warm or at room temperature.

Special equipment

10-inch oven-safe nonstick skillet or well-seasoned cast iron or carbon steel skillet

Notes

If you don't have ramps, you can substitute a similar amount of diced leek plus 2 thinly sliced cloves of garlic. Sauté both in oil, like the ramps, until softened.

This Recipe Appears In

More Serious Eats Recipes