Eggs are an effortless way to highlight the flavors of wild ramps. The fresh, pungent flavors of garlic and onion shine in this simple spring dish, a perfect brunch recipe everyone will love.
Ingredients
- 2 bunches spinach, washed and ribboned
- 1 bunch leeks, washed and chopped
- 1 cup ricotta cheese
- 1/4 cup freshly grated Parmesan cheese
- 2 Tbsp. local butter
- 1 pinch sea salt and pepper
- 1 pinch nutmeg, freshly grated
- 2 cups whole milk
- 6 large local, organic eggs
- 1 pinch cayenne
Servings: people
Units:
Instructions
- Preheat oven to 400° F.
- Heat a heavy skillet on medium and add butter. Add sea salt and pepper. Cook until the leeks become tender (about 5 minutes).
- Raise heat to medium-high and add nutmeg. Add spinach and ramps and cook until they begin to wilt.
- Mix all ingredients together and adjust seasoning with salt and pepper to taste.
- Butter a 9- or 10-inch baking dish or deep pie dish. Pour the frittata mixture into it and bake uncovered for 45 minutes or until a knife inserted near the center comes out clean. Serve at room temperature.
Recipe Notes
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