Ramp, Asparagus, and Goat Cheese Frittata

Ramp, Asparagus, and Goat Cheese Frittata

Prep Time: 20 minutes

Cook Time: 30 - 35 minutes

Servings: 4

Ingredients:

• 10-12 ramps, cleaned
• 2-3 tbsp olive oil
• ¼ yellow onion, diced
• ½ tsp chili flakes
• ½ tsp cumin seeds, roughly ground
• 12 asparagus
• 8 large eggs
• ½ cup whole milk
• 3 oz goat cheese
• Salt and pepper to taste

Directions:

1. Cut the root tips off of the ramps. Separate the white bulb from the green leaf tops. Set aside 5-6 green leaves for later. Dice the bulb and yellow onion and roughly chop the rest of the green tops.
2. Snap the lower part of the asparagus off and discard (or save for a vegetable stock). Slice 2 asparagus lengthwise and set aside for topping. Chop the rest of the asparagus into small one centimeter rounds.
3. Whisk the eggs and the milk together until homogenous.
4. Preheat the oven to broil. Heat a medium-sized cast iron pan (I used a 10 inch pan) or oven-safe pan over medium flame. Add 2 tbsp olive oil.
5. Once the oil is hot, add the chopped ramp bulbs and yellow onions. Season with a pinch of salt and black pepper, cook until translucent (about 5 minutes).
6. Add the cumin seed and black pepper and cook for 1 minute.
7. Add the asparagus and cook for an additional 2-3 minutes, then add the chopped ramp leaves and a generous pinch of salt.
8. When the ramp leaves are wilted, pour in the egg milk mixture and dollop with 2 ounces of the goat cheese. Gently stir the egg mixture to begin cooking the eggs.
9. Once the eggs start to scramble and the outside begins to set, turn off the burner. Lay the ramp leaves and asparagus slices on top. Spread the remaining goat cheese on top. Drizzle with olive oil and broil for 3-5 minutes, until the eggs are fully set and the top has browned slightly.
10. Remove from the oven and cool for 5 minutes before slicing.