Ramps Frittata

This is a lovely dish to make when ramps or other seasonal onion varieties are available.
Course Breakfast, Main Dish
Prep Time 20 minutes
Cook Time 25 minutes
Servings 4 servings


  • 8 eggs
  • kosher salt or sea salt
  • freshly ground black pepper
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon butter
  • 1 small zucchini diced small
  • 1 to 1½ cups (firmly packed) chopped ramps green and white parts*
  • 1 cup grated gruyere or Italian fontina


  1. Preheat oven to 400F.

  2. Whisk eggs in a large bowl with ½ teaspoon salt, several grindings of pepper and ¼ cup water.
  3. Heat olive oil and butter in a 10-inch skillet over medium high heat. Cook zucchini until lightly browned. Stir in ramps and cook a little longer, until just tender. Season to taste with salt and pepper.
  4. Scrape pan contents into a medium gratin pan, distributing evenly over the bottom.** Pour beaten eggs over ramps mixture. Sprinkle cheese on top.

  5. Cook on top rack until eggs are barely cooked through in center, about 12 minutes. Check after 10 minutes and switch oven setting briefly to broil for a more browned surface.
  6. Serve warm or at room temperature.

Recipe Notes

*Thinly sliced leek or scallions, including tender green parts, could be substituted for ramps.
**Alternatively, cook frittata start to finish in an oven-proof skillet.
***For a more robust flavor, saute 1/2 cup diced pancetta prior to adding zucchini and ramps (omit butter or olive oil).