Best 4 Ramp Omelet Recipes
Omelets, a staple of breakfast and brunch menus, are versatile and provide a canvas for culinary creativity. Whether you prefer a classic omelet or one bursting with unique flavors, this article has a recipe to suit your taste buds. From the classic Three-Cheese Omelet to the adventurous Ramp Omelet, each recipe offers a symphony of textures and flavors. And for those with dietary restrictions, the Vegan Tofu Scramble and Egg White Omelet provide equally satisfying alternatives. So, whether you're a seasoned chef or a kitchen novice, embark on a culinary journey with our diverse selection of omelet recipes that promise to tantalize your taste buds.
Here are our top 4 tried and tested recipes!
ASPARAGUS AND PARMESAN OMELET
This is a favorite omelet of mine. I make folded French omelets for one or two, and larger frittatas for a crowd.
Provided by Martha Rose Shulman
Time 15m
Yield 2 rolled omelets, serving 2
Number Of Ingredients 7
Steps:
- Steam the asparagus until tender, about 5 minutes. Refresh with cold water, and pat dry. Cut into 1/2-inch slices and set aside.
- Break 2 eggs into a bowl and beat with a fork or a whisk until frothy. Add salt and pepper to taste (about 1/8 teaspoon salt) and 2 teaspoons milk. Whisk 2 teaspoons of the Parmesan and half the herbs into the eggs and mix well.
- Heat an 8-inch nonstick omelet pan over medium-high heat. Add 2 teaspoons of the olive oil. When the oil feels hot when you hold your hand above it, pour in the eggs, scraping every last bit into the pan. Swirl the pan to distribute the eggs evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. As soon as the eggs are set on the bottom, sprinkle half the asparagus down the middle of the eggs, then jerk the pan quickly away from you then back towards you so that the omelet folds over on itself. If you don't like your omelet runny in the middle (I do), jerk the pan again so that the omelet folds over once more. Cook for a minute or two longer. Tilt the pan and roll out onto a plate. Repeat with the remaining eggs, Parmesan herbs, and asparagus, and serve.
Nutrition Facts : @context http, Calories 293, UnsaturatedFat 15 grams, Carbohydrate 4 grams, Fat 22 grams, Fiber 1 gram, Protein 19 grams, SaturatedFat 6 grams, Sodium 423 milligrams, Sugar 2 grams, TransFat 0 grams
FRIED EGGS AND RAMPS
The ramp, a kind of wild leek that heralds spring, pairs here with eggs for a particularly satisfying meal. Sizzled in a little butter, ramps make stellar scrambled eggs, and for not much more effort, a spectacular cheese omelet. In this recipe, wilted ramps are a great accompaniment for a couple of eggs fried sunny side up, with a pinch of peperoncino.
Provided by David Tanis
Categories breakfast, quick, weekday, main course
Time 10m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Heat a cast iron skillet over medium heat and add the olive oil. When the oil is hot, add the ramps and season with salt and pepper.
- Push the ramps to the side and crack the eggs into the skillet. Season the eggs and cook sunny-side up for about 2 minutes. (Flip the eggs if you prefer them over easy.) Sprinkle with a pinch of red pepper flakes, if using, and serve immediately.
Nutrition Facts : @context http, Calories 441, UnsaturatedFat 28 grams, Carbohydrate 15 grams, Fat 37 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 7 grams, Sodium 716 milligrams, Sugar 5 grams, TransFat 0 grams
RAMP OMELET
This is a quick and easy omelet that I make every year when ramps are in season. I usually serve it on a slice of buttered bread. Use as little or as much ramps as you like.
Provided by gartenfee
Categories Breakfast and Brunch Eggs Omelet Recipes
Time 15m
Yield 1
Number Of Ingredients 5
Steps:
- 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 314.1 calories, Carbohydrate 1.5 g, Cholesterol 420 mg, Fat 27 g, Fiber 0.1 g, Protein 16.9 g, SaturatedFat 13.9 g, Sodium 325.8 mg, Sugar 1 g
RAMP OMELET
Right now, my favorite combination is ramps and eggs, a particularly satisfying pairing. Sizzled in a little butter, ramps make stellar scrambled eggs, and for not much more effort, a spectacular cheese omelet.
Provided by David Tanis
Categories breakfast, quick, weekday, main course
Time 15m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Crack the eggs into a bowl, season with salt and pepper and beat lightly with a fork.
- Heat an omelet pan over medium heat and add the butter. When butter begins to sizzle, add the ramps and cook for 30 seconds or so, until softened. Pour in the eggs and stir to incorporate ramps. As the eggs begin to set, tilt the pan and lift the edges of the omelet to allow any uncooked egg to settle to the bottom of the pan. Cook for no more than a minute, then sprinkle the cheese over the eggs.
- With a spatula, fold the omelet into thirds. Tip the omelet onto a platter seam side down. Serve immediately.
Nutrition Facts : @context http, Calories 313, UnsaturatedFat 11 grams, Carbohydrate 3 grams, Fat 26 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 13 grams, Sodium 358 milligrams, Sugar 1 gram, TransFat 1 gram
Tips:
- Use fresh ramps: Ramps are best when they are fresh and in season. Look for ramps with bright green leaves and firm, white bulbs. Avoid ramps that are wilted or have yellowed leaves.
- Wash the ramps thoroughly: Ramps can be dirty, so it is important to wash them thoroughly before using them. Rinse the ramps under cold water and remove any dirt or debris.
- Use a variety of cooking methods: Ramps can be cooked in a variety of ways. They can be sautéed, roasted, grilled, or added to soups and stews. Each cooking method will produce a different flavor and texture.
- Don't overcook the ramps: Ramps should be cooked until they are tender, but not overcooked. Overcooked ramps will become tough and lose their flavor.
- Pair ramps with other spring vegetables: Ramps pair well with other spring vegetables, such as asparagus, peas, and fiddleheads. You can use ramps to create a variety of spring-inspired dishes.
Conclusion:
Ramps are a delicious and versatile vegetable that can be used in a variety of dishes. They have a unique flavor that is reminiscent of garlic and onion, but with a milder taste. Ramps are a great addition to spring recipes, and they can be used to create a variety of dishes, from omelets to soups to salads. If you are looking for a new way to use ramps, try one of the recipes in this article. You won't be disappointed!
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