Spring Ramp and Asparagus Frittata
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Prep Time
-
Cook Time
-
Total Time
15m
This Spring Ramp and Asparagus Frittata is a delicious and healthy dish perfect for brunch or a light dinner. With fresh asparagus, ramps, and eggs, this frittata is bursting with flavor. The perfect combination of savory and fresh, it's a dish that's sure to impress.
Recipe Options
Ingredients
Servings:
6
Scale:
Scale
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0.25
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0.5
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6
Steps
1
In a large mixing bowl, beat eggs with 2 large pinches salt. Set aside.
2
In a pot of boiling salted water, blanch asparagus until crisp-tender, about 2 minutes. Using tongs, transfer asparagus to an ice bath or cold water to chill. Drain and cut asparagus into 1-inch lengths.
3
Adjust rack to 4 inches below broiler and preheat broiler to high. Heat oil in a 10-inch oven-safe nonstick or well-seasoned cast iron or carbon steel skillet over medium heat until shimmering. Add sliced ramp bulbs and cook, stirring, until softened, about 3 minutes. Stir in ramp leaves and thyme and cook until leaves are just wilted, about 1 minute. Stir in asparagus and cook until warmed through, 30 seconds. Season with salt and pepper.
4
Pour eggs into skillet and cook, stirring and scraping pan all over, until loose curds form throughout, about 3 minutes; stop stirring before they permanently separate into scrambled eggs. Let cook until eggs on bottom are set, about 2 minutes.
5
Place frittata under broiler and cook just until eggs on top are set. Shake pan to loosen frittata, using a spatula to separate the edges if necessary. Turn frittata out onto a plate or serve directly from skillet. Serve warm or at room temperature.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
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Calories231kcal
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Fat18g
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Saturated Fat4g
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Carbohydrates2g
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Fiber1g
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Sugar1g
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Protein11g
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Cholesterol390mg
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Sodium205mg
Percent Daily Values are based on a 2,000 calorie diet.