Ramp and Sea Asparagus (Samphire) Frittata
A fresh, springtime frittata that easily comes together for a perfect quick dinner or elegant brunch.
Ingredients
- 9 large eggs
- 1/3 cup creme fraiche or sour cream or whipping cream
- 2 tbsp coarsely chopped flat leaf parsley
- 1/2 tsp za'atar
- kosher salt and fresh cracked pepper
- 2 tbsp olive oil divided
- 1 bunch ramps whites chopped finely and the greens sliced thinly, separated
- 1 cup sea asparagus soaked in cold water for 5-10 minutes then rinsed in a sieve
- 1/2 cup ricotta cheese
- pinch of sumac optional
Instructions
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Place a rack in upper third of oven; preheat to 350°.
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Whisk eggs, crème fraîche, and parsley and za'atar in a large bowl. Season with salt and pepper. Set aside.
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Heat 1 tablespoon oil in a 10-inch nonstick ovenproof skillet over medium heat. Add ramp whites; cook, stirring often, until softened, about 5 minutes.
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Add sea asparagus and cook, stirring often, until softened and all liquid has evaporated, 2 minutes.
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Increase the heat to medium-high and add remaining 1 tablespoon oil to the skillet. Pour the egg mixture over the sea asparagus, shaking the pan to evenly distribute mixture.
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Dollop the ricotta by tbsp spoonfuls around the egg mixture. Add the ramp greens and stir gently to distribute evenly around the top of the frittata.
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Cook, without stirring, until its edges begin to set, about 5 minutes. Sprinkle on the sumac, if using.
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Transfer skillet to oven. Bake frittata until golden brown and center is set, 25-30 minutes.
Let set for 5-10 minutes before serving.
Recipe Notes
As per the article link, this recipe will work if you keep the ratio of eggs to dairy at the optimum. 12 eggs= 1/2 cup dairy; 6 eggs= 1/4 dairy. I went in between these two ratios for the recipe above, since it was for just Jim and myself. And I wanted two meals (hence the fact that it feeds 4)
Feel free to play with the seasonings and veggies. As the article states, you will want to sauté any veggies so that they aren't raw going into the oven.