I know for sure that Spring has arrived when I am served an omelette with ramps (wild baby leeks) and Gruyere cheese for breakfast. Now, I have eaten hundreds of omelettes, but springtime ramps make all the difference in the world. For those unfamiliar with ramps, they grow along the Atlantic seaboard from April through May.
Generally hand-picked, ramps can generally be purchased in most specialty/organic groceries in the early part of Spring. They have a distinctive taste that is somewhat of a cross between a new onion and a mild garlic. Found below is a rather ancient recipe from the New York Times for a ramps and Gruyère omelette.
Ramps and Gruyère Omelette
Ingredients (Serves 2)
- 4 large eggs
- salt and pepper to taste
- 2 Tbs of butter
- 1/2 cup of chopped ramps
- 1 ounce Gruyère, grated
- Crack the eggs into a bowl, season with salt and pepper and beat lightly with a fork
- Heat an omelette pan over medium heat and add the butter.
- When the butter begins to sizzle add the chopped ramps and cook for 30 seconds or so until softened.
- Pour the eggs into the pan and gently incorporate the ramps
- As the eggs begin to set, tilt the pan and and lift the edges of the omelette to allow any of the uncooked egg to settle to the bottom of the pan.
- Cook for another minute or so and sprinkle the grated Gruyère over the omelette
- With a spatula, fold the omelette into thirds and tip the omelette onto a platter seam-side down
- Serve immediately
Great way to kick off spring with this delicious omelette