Ramp Queens, May 2, 2014
Ramps, potatoes and eggs is a recurring classic. This wonderful recipe yields 6 servings and makes a nice brunch or light lunch.
Clean the ramps. You cut the green tops off. Thinly slice the bulbs in half , and set aside. Then take the green tops and roughly and set aside too.
Heat in a small, oven-proof skillet, over medium heat your butter. Add the ramps bulbs and cook until tender, abut 5 minutes.
Remove the ramps from the heat and set aside in a bowl. Cook the ramp greens in the butter until lightly wilted, about 30 seconds, and remove to the bowl as well.
Season your potatoes and add to butter then cook in batches for 10 to 12 minutes until brown. Remove the potatoes to paper towels to drain. Set the pan aside with the remaining fat in it.
Beat the eggs with the salt, pepper and Tabasco. Add the potatoes to the egg mixture and toss to coat the slices well with the egg.
Set your oven to broil.
Return the skillet to high heat and heat the butter remaining in the pan. When the butter begins to smoke, quickly swirl it around to coat the entire pan surface, add the egg mixture, and immediately reduce the heat to low. Add your ham now if you want.
Let the omelet cook for 3 to 4 minutes, undisturbed, until the bottom is golden and the egg mixture is two-thirds to three-quarters set.
Shake the pan from time to time to make sure the omelet does not stick. If it does, slide a spatula under it to free it from the pan.
Cook the top under the broiler until the top is firm. Shake the omelet to loosen it from the pan and slide onto a plate.
Cut into wedges and serve hot or at room temperature on a bed of dressed greens, or sliced on a baguette with shaved, more cured ham and mayonnaise.
Source & Photo Credit: thejoykitchen.com
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