I know for sure that Spring has arrived when I am served an omelet with ramps (wild baby leeks) and Gruyère cheese for breakfast. Now, I have eaten hundreds of omelets, 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.
Mostly hand-picked, ramps can generally be purchased in specialty/organic grocery store during the early part of Spring. Ramps have a distinctive taste that smells somewhat like of a cross between a new onion and mild garlic.
Found below is a rather ancient recipe from the New York Times for a ramp and Gruyère omelet. It remains one of our favorites.
Digging into this delicious Ramps and Gruyère omelet is a great way to dig out of your winter doldrums and welcome in the daffodils and flowering trees of spring.
Ramps and Gruyere Omelet
- 4 large eggs
- salt and pepper to taste
- 2 tablespoons butter
- 1/2 cup finely sliced ramps
- 1 to 2 ounces 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 ramps and cook for 1 minute 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
Found below are some more great recipe suggestions and food tips.