Ramps and Gruyere Omelette
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Ramps and Gruyere Omelet

This is my husband's favorite omelet.  Fresh spring ramps make all the difference.  With a cross between a garlic and an onion, it provides a wonderful balance to the gruyere cheese.    Digging into this delicious Ramps and Gruyère omelette is a great way to dig out of your winter doldrums and welcome in the daffodils and flowering trees of spring.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Breakfast
Cuisine: American
Keyword: omelette, ramps
Servings: 2 Servings
Author: New York Times as Interpreted by Sheila May


  • 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