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puffurampsmall

I didn’t know what we were going to have for dinner last night until I walked through one of New York City’s premier farmers market in Union Square. As we walked from stand to stand, each with inviting displays of produce, I started to think of a lot of possibilities. But mid-way through the market, I saw a sign touting “the last ramps of spring.”

Ramps are an early springtime vegetable and are a type of wild leek. They have a garlic-like aroma but a rich onion flavor. They’re available for only a brief period in early spring and have become quite popular in restaurants specializing in seasonal cuisine.

I wanted a dish that would highlight their character and at first thought of a simple sauté served over spaghetti. But as we had had pasta the night before, I kept searching for a recipe. It wasn’t long before I found it: Puffy Ramp Frittata.

This is essentially a soufflé omelet, where egg whites are stirred into eggs beaten with the sautéed ramps. It’s started on top of the stove to set the eggs and finished under the broiler where the the whites help the omelet rise.

Served with a salad, some Italian flat bread, and a dry rosé from Provence, it was a perfect meal for a spring evening. Here’s a link to the recipe I used on Serious Eats.

Wine Pairing: Dry Rose, Sauvignon Blanc

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