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.
Ingredients
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
Method
- 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
- Drain potoates and let cool
- Slice the ramp bulbs thinly
- Slice the leaves into ribbons
- Heat oven to 350F
- Whisk together the eggs, milk, cream, and salt with several grinds of black pepper
- Heat a glug of olive oil over medium heat
- Add the ramp bulbs and sweat until starting to soften
- Add the half potatoes and stir to combine
- Lay half the ramp leaves over the potatoes
- Add the rest of the potatoes and then pour the egg custard over the whole thing
- Lay the last of the ramp leaves over the egg custard and press just below the surface
- Transfer the whole thing to the oven and bake until the frittata is set, about 15-20 minutes
- Remove from the oven and let rest 10 minutes and then slice into wedges and serve
