By David Tanis from New York Times Cooking

‘Tis the season and one of the simplest ways to showcase ramps is by pairing them with eggs. It lets their fresh oniony flavor shine. Sizzled in a little butter, ramps make stellar scrambled eggs, and for not much more effort, a spectacular cheese omelet.


Yield: 2 servings

  • 4 large eggs
  • Salt and pepper
  • 2 tablespoons butter
  • ½ cup chopped ramps
  • 1 ounce Gruyère, grated


Step 1 – Crack the eggs into a bowl, season with salt and pepper and beat lightly with a fork.

Step 2 – Heat an omelet pan over medium heat and add the butter. When butter begins to sizzle, add the ramps and cook for 30 seconds or so, until softened. Pour in the eggs and stir to incorporate ramps. As the eggs begin to set, tilt the pan and lift the edges of the omelet to allow any uncooked egg to settle to the bottom of the pan. Cook for no more than a minute, then sprinkle the cheese over the eggs.

Step 3 – With a spatula, fold the omelet into thirds. Tip the omelet onto a platter seam side down. Serve immediately.

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