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Рецепт Morel & Ramps Frittata - A Michigan Spring Breakfast

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Once in Turkey, I asked a young man what made up a typical breakfast. He said, "The usual. goat cheese, olives, tea, an egg, if you wish." If that young fellow were here, and posed the same question to me, I would tell him, "Morels, ramps, eggs, cheese, bacon, French-pressed coffee, a biscuit, if you wish."

This is a glorious time of year and nature has brought forth special seasonal treasures that can be rather pricey in stores and even more pricey in restaurants. We are most fortunate in that these elements are a part of the bounty of Walnut Ridge Farm.

If you can buy morels and ramps - just once - for that 'special breakfast', do so - and serve this frittata with mimosas, fluffy biscuits and honey, and a really good cup of coffee. It will be most memorable!



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Ингредиенты

Cost per serving $5.18 view details
  • 8 oz. fresh, young morels, split, soaked and cleaned
  • 8 young ramps, cleaned and trimmed
  • 2 strips of smoked bacon
  • 5 fresh, free-range eggs
  • 3/4 c grated sharp chaddar cheese
  • 1 Tbs water
  • sea salt & black pepper

Инструкции

  1. Render and dice the bacon, leaving the fat in the pan
  2. Cut the ramps at the point where the stem ends and the leaves begin. Reserve the leaves and slice the ramps bulb and stems
  3. Shred the cheese on a box grater
  4. Saute the ramps and diced bacon in the bacon fat for about 3 minutes
  5. Add the water to the eggs and beat vigorously to incorporate air into the mixture
  6. Add the cheese to the eggs
  7. Turn the heat to low-med-low
  8. Gently pour the egg mixture over the ramps and bacon
  9. Arrange the morels on top of the egg mixture and cover
  10. Turn the broiler on
  11. Cook slowly for 12-15 minutes - the top-center should be a bit runny at this point
  12. Uncover the pan and slip it under the broiler or about 2 minutes to finish off the eggs
  13. Julienne the ramps leaves
  14. Slide the frittata onto a serving plate
  15. Garnish with the ramps leaves
  16. Serve

Nutrition Facts

Amount Per Serving %DV
Serving Size 149g
Recipe makes 2 servings
Calories 187  
Calories from Fat 121 65%
Total Fat 13.46g 17%
Saturated Fat 4.38g 18%
Trans Fat 0.0g  
Cholesterol 20mg 7%
Sodium 248mg 10%
Potassium 430mg 12%
Total Carbs 8.9g 2%
Dietary Fiber 4.1g 14%
Sugars 0.34g 0%
Protein 7.28g 12%
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Отзывы

  • Amos Miller


    You can substitute the white part of leeks, 1/2 cup - finely chopped + 1 large clove of minced garlic, for the ramps, and your favorite mushroom (try lobster or wood ear mushrooms) for the morels.

    Этот рецепт был приготовлен/опробован мной!
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    1 reply
    • Jann from PA
      06 мая 2011
      Love ramps! We first learned about them and ate them when we had a cabin in West Virginia. The locals showed my husband where they grew in the spring. He made them simply by frying them with potatoes. Your frittata sounds heavenly! BTW, there are many Ramp Festivals in WV and elsewhere: http://www.richwooders.com/ramp/ramps.htm

    Комментарии

    • annie
      07 мая 2011
      Interesting I've got tomatoes growing that's about it my husband planted asparagus and we read it takes years for it to get established
      • Amos Miller
        06 мая 2011
        Yes, Jann, I am very familiar with West Virginia ramps and the festivals there. We grow thousands at Walnut Ridge Farm here in Michigan, and treat our ramps as a sustainable resource, so we are judicious in our harvests.

        The seeds are rock-hard, shiny, black and b-b-sized. It takes about 2-3 years for the seed to germinate and 3-7 years for the plant to be harvest ready. Fortunately, once established, the plant puts out little nodules which grow new plant.

        It is believed that Chicago was named for the plant by the Native Americans (Potawatami and Hoxie peoples) who lived along Lake Michigan, in the area of what is now South Shore, the Calumet area and East Chicago. The translation of 'Chicago' into the English from the Native American's language is "pungent (fragrant or stinking) onion". We love 'em! (- and so do really knowledgeable chefs)
        • Amos Miller
          06 мая 2011
          Hi, Annie! In the Spring, you can find wild garlic and wild onions growing in fields in many areas of the county. Wild leeks, called 'ramps' in the south, are a separate plant. They grow in hardwood forests, not fields, and look like a patch of tulips without a flower. I will put a photo of one of our many patches up with the recipe photos here.

          Considered the ""King" of the onion/garlic family, they are available only in late April to mid-May and are eagarly sought by chefs and foodies who appreciate the unique and outstanding character of the plant. You may be able to locate a patch of ramps when you take a Springtime walk in the woods - they are among the first green plants to appear.

          In the stores that would carry these products, you can expect to pay about $10-12 per lb for ramps and about $35-50 per lb for morels. While I know this is not realistic for most folks, we grow them, so we can just walk out and harvest what we need. But ramps & morels are like Spanish saffron and French or Italian truffles - true treats for the chef who can acquire them and enjoy creating a dish that satisfies an appreciative diner. Take care, Annie, and keep cooking! - Amos
          • annie
            06 мая 2011
            I have to say I wasn't quite sure what a morrel and a ramp was now that I know its mushroom and leeks I'm very releived I've used mushrooms a lot but never used or tried leeks are they kin to the onion ?*annie*
            1 reply
            • Jann from PA
              06 мая 2011
              Annie, there are always alternatives, which is really nice. The wild things often have a more pungent flavor that some people don't like, if they aren't used to it. I happen to love ramps, but am happy with a regular onion, too. I enjoy a simple recipe since I can no longer go foraging due to physical limitations, but I can still cook. There are lots of ways to enjoy good food...Jann

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