Ramp Omelet

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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.

Learn: How to Make Eggs


  • 4

    large eggs

  • Salt and pepper

  • 2

    tablespoons butter

  • ½

    cup chopped ramps

  • 1

    ounce Gruyère, grated

  • Nutritional Information
    • Nutritional analysis per serving (2 servings)

      319 calories; 25 grams fat; 13 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 17 grams protein; 418 milligrams cholesterol; 870 milligrams sodium

    • Note:

      The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
      Powered by Edamam


  1. Crack the eggs into a bowl, season with salt and pepper and beat lightly with a fork.
  2. 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.
  3. With a spatula, fold the omelet into thirds. Tip the omelet onto a platter seam side down. Serve immediately.
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