Morel & Ramps Frittata - A Michigan Spring Breakfast Recipe
Once in Turkey, I asked a young man what made up a typical breakfast. He said, "The usual. goat cheese, olives, tea, an egg, if you wish." If that young fellow were here, and posed the same question to me, I would tell him, "Morels, ramps, eggs, cheese, bacon, French-pressed coffee, a biscuit, if you wish."
This is a glorious time of year and nature has brought forth special seasonal treasures that can be rather pricey in stores and even more pricey in restaurants. We are most fortunate in that these elements are a part of the bounty of Walnut Ridge Farm.
If you can buy morels and ramps - just once - for that 'special breakfast', do so - and serve this frittata with mimosas, fluffy biscuits and honey, and a really good cup of coffee. It will be most memorable!
Ingredients
- 8 oz. fresh, young morels, split, soaked and cleaned
- 8 young ramps, cleaned and trimmed
- 2 strips of smoked bacon
- 5 fresh, free-range eggs
- 3/4 c grated sharp chaddar cheese
- 1 Tbs water
- sea salt & black pepper
Directions
- Render and dice the bacon, leaving the fat in the pan
- Cut the ramps at the point where the stem ends and the leaves begin. Reserve the leaves and slice the ramps bulb and stems
- Shred the cheese on a box grater
- Saute the ramps and diced bacon in the bacon fat for about 3 minutes
- Add the water to the eggs and beat vigorously to incorporate air into the mixture
- Add the cheese to the eggs
- Turn the heat to low-med-low
- Gently pour the egg mixture over the ramps and bacon
- Arrange the morels on top of the egg mixture and cover
- Turn the broiler on
- Cook slowly for 12-15 minutes - the top-center should be a bit runny at this point
- Uncover the pan and slip it under the broiler or about 2 minutes to finish off the eggs
- Julienne the ramps leaves
- Slide the frittata onto a serving plate
- Garnish with the ramps leaves
- Serve
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 149g | |
| Recipe makes 2 servings | |
| Calories 187 | |
| Calories from Fat 121 | 65% |
| Total Fat 13.46g | 17% |
| Saturated Fat 4.38g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 248mg | 10% |
| Potassium 430mg | 12% |
| Total Carbs 8.9g | 2% |
| Dietary Fiber 4.1g | 14% |
| Sugars 0.34g | 0% |
| Protein 7.28g | 12% |
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Reviews
May 6, 2011
You can substitute the white part of leeks, 1/2 cup - finely chopped + 1 large clove of minced garlic, for the ramps, and your favorite mushroom (try lobster or wood ear mushrooms) for the morels.
1 replyI've cooked/tasted this recipe!This is a variation
Comments
May 7, 2011Interesting I've got tomatoes growing that's about it my husband planted asparagus and we read it takes years for it to get established- May 6, 2011Yes, Jann, I am very familiar with West Virginia ramps and the festivals there. We grow thousands at Walnut Ridge Farm here in Michigan, and treat our ramps as a sustainable resource, so we are judicious in our harvests.
The seeds are rock-hard, shiny, black and b-b-sized. It takes about 2-3 years for the seed to germinate and 3-7 years for the plant to be harvest ready. Fortunately, once established, the plant puts out little nodules which grow new plant.
It is believed that Chicago was named for the plant by the Native Americans (Potawatami and Hoxie peoples) who lived along Lake Michigan, in the area of what is now South Shore, the Calumet area and East Chicago. The translation of 'Chicago' into the English from the Native American's language is "pungent (fragrant or stinking) onion". We love 'em! (- and so do really knowledgeable chefs) - May 6, 2011Hi, Annie! In the Spring, you can find wild garlic and wild onions growing in fields in many areas of the county. Wild leeks, called 'ramps' in the south, are a separate plant. They grow in hardwood forests, not fields, and look like a patch of tulips without a flower. I will put a photo of one of our many patches up with the recipe photos here.
Considered the ""King" of the onion/garlic family, they are available only in late April to mid-May and are eagarly sought by chefs and foodies who appreciate the unique and outstanding character of the plant. You may be able to locate a patch of ramps when you take a Springtime walk in the woods - they are among the first green plants to appear.
In the stores that would carry these products, you can expect to pay about $10-12 per lb for ramps and about $35-50 per lb for morels. While I know this is not realistic for most folks, we grow them, so we can just walk out and harvest what we need. But ramps & morels are like Spanish saffron and French or Italian truffles - true treats for the chef who can acquire them and enjoy creating a dish that satisfies an appreciative diner. Take care, Annie, and keep cooking! - Amos
