Ramp Omelet

By David Tanis

Updated Dec. 12, 2022

Ramp Omelet
Fred R. Conrad/The New York Times
Total Time
15 minutes
Rating
5(241)
Comments
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Right now, my favorite combination is ramps and eggs, a particularly satisfying pairing. Sizzled in a little butter, ramps make stellar scrambled eggs, and for not much more effort, a spectacular cheese omelet.

Featured in: In the Ramp Debate, He’s a ‘Yea’

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Ingredients

Yield:2 servings
  • 4large eggs
  • Salt and pepper
  • 2tablespoons butter
  • ½cup chopped ramps
  • 1ounce Gruyère, grated
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

313 calories; 26 grams fat; 13 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 17 grams protein; 358 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Crack the eggs into a bowl, season with salt and pepper and beat lightly with a fork.

  2. Step 2

    Heat an omelet pan over medium heat and add the butter. When butter begins to sizzle, add the ramps and cook for 30 seconds or so, until softened. Pour in the eggs and stir to incorporate ramps. As the eggs begin to set, tilt the pan and lift the edges of the omelet to allow any uncooked egg to settle to the bottom of the pan. Cook for no more than a minute, then sprinkle the cheese over the eggs.

  3. Step 3

    With a spatula, fold the omelet into thirds. Tip the omelet onto a platter seam side down. Serve immediately.

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Ratings

5 out of 5
241 user ratings
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Comments

Jo Anne

What are ramps??

Alain J

Ramps are wild leeks or wild onions and are native to North America and very much so in Tennessee in early spring. The bulb of the ramp resembles that of the scallion but has nice flat broad leaves.
The flavor of ramps is compared to onions and garlic.
- See more at: http://www.painlesscooking.com/what-are-ramps.html#sthash.ew9fi3tQ.dpuf

Hollis

The Potawatomi tribe called ramps "Chicagoua" -- hence the name of my kind of (home) town! They grow profusely in woodlands for a short time in the spring. Some farmers markets may have them at the same time the amazing morels appear. I made omelettes today with ramps, morels and a stalk of asparagus sliced thinly on the diagonal, with a bit of very fresh young chevre crumbled inside and strewn lightly on top. If I do say so myself, it was quite tasty. What a splurge!

Janelle

Easiest, simplest way to use ramps from the spring farmers market. Will make again!

Julie

I make this every year when "our" ramps are in! We have thousands around our house in suburban CT! Didn't know what they were or that we had them until about 10 years ago when our son was visiting from upstate NY. He went outside with a knife and shopping bag and told me to smell what was inside when he came back! He educated me and told me they were all over our property! Every year we let our friends know when they appear so they can come harvest ramps in the wilds of Norwalk!

llucy

Do you use the leaves and stems?

Porcelain

I did.

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