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Рецепт Morel & Ramps Frittata - A Michigan Spring Breakfast
by Amos Miller

Morel & Ramps Frittata - A Michigan Spring Breakfast

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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Подготовка: США American
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Ингредиенты

  • 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