I am being tortured every day by people cooking with ramps. If you don't know what they are, you are missing out. Ramps are wild onions and they have this beautiful sweet onion/garlic flavor. They became a favorite of mine last year. The downside is that because they are wild, there is a very short window every year.
Because of the early warm weather this year, their arrival corresponded to my surgery. But never fear, my dietician, Renee, who took over my winter shares, has provided me with the recipe she used them in.
Ramp and Bacon Frittata
4 slices bacon
1/4 cup onion, diced
1 cup ramps, chopped
3 thick slices bread, cubed
7 eggs
3/4 cup skim milk
2 tsp Dijon mustard
Salt and pepper, to taste
3 Tbsp Parmesan cheese
Crisp bacon in a large frying pan over medium-high heat for 4 minutes. Mix in onions and ramps; cook 3-5 minutes. Remove pan from heat and add bread cubes.
Whisk together eggs, milk, mustard, salt and pepper. Pour egg mixture over bread and heat over medium-high heat 5-8 minutes or until almost cooked through.
Sprinkle with cheese and cook under a preheated broiler for 1-2 minutes or until cooked and golden brown.
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