Spring! It brings with it promises of greener pastures, all around, and the happiness of seeing things other than tubers and apples at the greenmarket (not that my undying love for potatoes has not been well-documented).
Ramps are that elusive taste of the season that has finally arrived. They need a gentle touch – a light hand with oil and seasoning, a brief touch of heat.
At the greenmarket this weekend, I also picked up some tangy goat’s milk yogurt and fresh goat’s cheese from Lynn Haven Goat Dairy, one of my favorite vendors at the market.
The yogurt is so smooth, and light, and delicate. I love it, by the spoonful, on its own, but it is also a great way to make this frittata extra fluffy.
A perfect spring dinner, all in all.
Ramp and goat’s yogurt frittata
- 4 eggs
- 6-8 ramps, stems and leaves
- 1/3 cup goat’s milk yogurt
- 3 T soft goat’s cheese
- salt, pepper (I used a little bit of black Hawaiian finishing salt too)
- 1 t olive oil
1. Preheat oven to 350F. Wash the ramps thoroughly. Leave some of them whole and use kitchen shears, to cut the rest into inch and half long pieces.
2. You will use the same skillet for preparing everything in this dish – make sure it is oven safe. First, sauté the ramps lightly with just a teaspoon of olive oil, on medium heat.
3. Whisk together the eggs, yogurt, and cheese. Season lightly with salt and pepper. Pour the egg mixture over the ramps, making sure to cover them all evenly. Lower heat and wait for the bottom and sides of the frittata to ‘catch’ before transferring to the oven.
4. Bake for about 25-30 minutes. Serve warm, with a little bit of Hawaiian black lava finishing salt (optional).