Every year when ramps are in season, I prepare this quick and simple omelet. Usually, I’ll put a slice of buttered bread with it. You can use ramps in any quantity you wish.
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Total Time: | 15 mins |
| Servings: | 1 |
| Yield: | 1 serving |
Ingredients
- 2 large eggs
- salt and freshly ground black pepper to taste
- 2 tablespoons grated Cheddar cheese, or to taste
- 2 teaspoons ramps – leaves washed, dried, and finely chopped
- 1 tablespoon butter
Instructions
- Combine eggs, salt, and pepper in a bowl and whisk until foamy. Mix in Cheddar cheese and ramps.
- Melt butter in a small skillet over medium-low heat. Pour in egg mixture and let cook for 30 seconds. Lift the edges of the omelet so that the uncooked egg runs under the cooked edges and comes into contact with the hot skillet. Shake and tilt the skillet to move the uncooked egg. Repeat until the top is set, about 5 minutes. Flip and cook on the other side until lightly browned, about 2 minutes.
Nutrition Facts
| Calories | 314 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 420 mg |
| Dietary Fiber | 0 g |
| Protein | 17 g |
| Saturated Fat | 14 g |
| Sodium | 326 mg |
| Sugars | 1 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |