Tuesday, May 6, 2008

Spring Omelet

Fresh ramps from the farmer's market. Garlicky-scalliony-earthy-buttery spring ramps. Delicious raw with a cold beer, chopped up on a salad, or cooked with just about anything. Here, we slice up the white bulbs and the thin pink stems and saute them in lots of butter in a non-stick pan. Then we add the beaten eggs.

We cook on a low heat, using a rubber spatula to keep the sides loose as the eggs slowly cook. When the omelet is nearly done, we sprinkle on some grated parmesan and gently fold.

We top with slices of ramp leaves, sea salt and pepper.

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