Potato Ramp Frittata

This hearty breakfast dish can be made at the beginning of the week and used for fast morning meals or a hearty lunch option.

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1 1/2 lb potatoes, sliced into 1/4" thick rounds
1 bunch ramps, bulbs and leaves separated
12 eggs
1 cup whole milk
1 cup heavy cream
1 tsp salt


  1. Cover the potato slices with salted water and bring to a boil, reduce to a simmer, and then cook until potatoes are just tender, about 5-7 minutes
  2. Drain potoates and let cool
  3. Slice the ramp bulbs thinly
  4. Slice the leaves into ribbons
  5. Heat oven to 350F
  6. Whisk together the eggs, milk, cream, and salt with several grinds of black pepper
  7. Heat a glug of olive oil over medium heat
  8. Add the ramp bulbs and sweat until starting to soften
  9. Add the half potatoes and stir to combine
  10. Lay half the ramp leaves over the potatoes
  11. Add the rest of the potatoes and then pour the egg custard over the whole thing
  12. Lay the last of the ramp leaves over the egg custard and press just below the surface
  13. Transfer the whole thing to the oven and bake until the frittata is set, about 15-20 minutes
  14. Remove from the oven and let rest 10 minutes and then slice into wedges and serve