Mushroom and Wild Ramp Omelet
4 eggs at room temperature and beaten lightly
1/4 cup cream or half and half
8 ounces of button mushrooms or other ones of your choice, sliced in quarters
1 small bunch ramps without bulbs, chopped medium
1 tablespoon olive oil
1 tablespoon butter
salt and pepper to taste
1/4 cup cream or half and half
8 ounces of button mushrooms or other ones of your choice, sliced in quarters
1 small bunch ramps without bulbs, chopped medium
1 tablespoon olive oil
1 tablespoon butter
salt and pepper to taste
Melt butter in the olive oil in a medium frying pan. Add mushrooms and saute till soft and most of the moisture has left. Add the ramps (wild leeks) and saute for two minutes longer. Add cream to beaten eggs and pour egg mixture over the mushroom and ramps. Add the salt and pepper. Cook till eggs in omelet are barely cooked through. You may use a cover for the frying pan to ensure an even cook. Serve immediately cutting into 2 to 4 portions. Using ramps without the bulbs is wonderful as the ramps then impart a mild and sweet flavor to the omelet. Gary and I both loved the wild ramp flavor.
That looks so good. I haven’t seen ramps sold in our stores.
ReplyDeleteThanks, this year I joined the a local Spring CSA and they had some in my basket this week. Around these parts local foragers harvest them and sell them on fb marketplace. They grow in dense forest in moist soil. They are quite pricey since they have a short harvest season and must be individually harvested. Some folks pull the whole bulb but if just the greens are cut they come back every year.
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