I’m taking a total walk on the wild side, breaking all the rules today but when something is so good, you just have to do it.
Yes, I’m ignoring my whole only share recipes when you can actually buy the ingredients commitment today.
Ramp season is over. Grab the tissues, mourn your sorrows in any ramp pesto you might have stuck in the freezer. Until next spring, it’s all a delicious memory.
I had to, I mean I made you this awesome frittata and the ramps are really only a small part of it, easily replaceable with some spring onions or scallions. Even better – add garlic scapes which should be appearing any moment at the farmer’s market.
Forgive me will you?
I don’t know why but frittatas are just one of those things that I never make, but after looking at all the recipes from brunch week I suddenly had this need to make one. Plus my get fit for the summer/save money commitment by bringing lunch to work meant leftovers would be perfect.
To say this might now be my official ‘I don’t want to cook it’s too hot meal’ might be an understatement. Toss some vegetables in a skillet, cook them until they soften, add some eggs and presto 35 minutes later dinner and lunch tomorrow.
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Ingredients
- 1 medium sweet onion, thinly sliced
- 12 cherry tomatoes, halved
- 3 ramps, spring onions or scallions, bulbs removed and cut into 1 inch pieces
- 1 cup ricotta cheese + 1/4 cup parmigiano, combined
- 8 large eggs
- 1/4 cup heavy cream
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
- Heat the oven to 350 degrees
- In a large oven-safe skillet over medium heat drizzle about 2 teaspoons of grapeseed or canola oil and saute the sliced onions until soft and the beginning stages of caramelization - about 10 minutes.
- In a large bowl whisk together the eggs, heavy cream, kosher salt and black pepper.
- Pour in the eggs into the skillet and top with the halved cherry tomatoes, ramps and ricotta cheese in dollops around the skillet.
- Let cook on the stovetop for about 5 minutes, or until the bottom starts to set.
- Transfer to the oven to finish cooking, about 15-20 minutes or until puffed up and brown around the edges.
- Let cool slightly before slicing and serving with a green salad and crusty bread.
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The freshness of this quiche has me swooning!
My husband loves Frittata for dinner. The ramp ingredient will really be a nice difference. Thanks!
I’ve never had ramps before but always wanted to try them. This would be perfect!
Oh, yes. 1,000 times, yes. I love eggs any which way I can get them. Love all the ingredients here!
Woah that is one awesome-sounding frittata! I keep meaning to look for ramps, so this will be my motivation! 🙂
This has my name written all over it, I love ricotta in there and love that skillet too!
This, just, well you know already how much I love this.
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Love everything in this fritatta…except I’ve never had a ramp, which is a new addition to the bucket list!
I love the addition of ramps to a frittata with two of my favorite ingredients – ricotta and tomatoes. This looks delicious!
This is going to be on my table next weekend for brunch. There’ll be scallions in it, of course, but still…yum!
I could eat this for every meal! YUM!
I love the idea of ricotta cheese dotting the rest of the ingredients. Great idea!
So jealous you got your hands on ramps – this looks amazing!
I’m really sad that ramp season is over. I haven’t had any 🙁 This frittata is lovely!
Any kind of frittata is an easy go-to dinner for nights that I’m so ravenous that I just can’t think. I’ll happily sub green onions until ramps are in season again.
I love ramps and you just put them together with all my favorite things!
Mmmmm lovely, and all you need is a big bowl of lettuce with this. Quick and easy recipe for the summer.
I’m down for a frittata any day of the week. I’m also on this whole getting fit for summer/save money situation. Sigh… I’d rather eat cookies, but my waistline is all, um…No. I love all the ingredients here. I can’t wait to make this!
I need some ramps in my life! I also need this frittata in my life 🙂
Oh, ramps, how I love thee. This frittata sounds amazing!