Talk about deliciousness! This Smoked Salmon and Ramp Stuffed Omelet is beyond anything I imagined. Honestly, I was just planning on making a ramp & cheese omelet but at the last minute tossed in a little smoked salmon we had in the fridge….. Thank goodness!
It’s one of those omelets that it’s love at first bite. And as you can probably guess, I’m already planning to have it for breakfast tomorrow – that is unless Ray eats all the ramps this afternoon!
New to Ramps? They are a local, native wild onion/leek/garlic cross that has a notoriously beautiful-strong taste (and smell!)
Ray took me picking them with him on one of our first dates and I resisted the cult like ramp-following – since I don’t really like a raw onion favor – that is until a couple years ago when I started cooking with them. Total Game Changer!
A photo posted by Hayley Ryczek (@healthstartsinthekitchen) on
Now spring Ramps are one of my favorite foraged foods. There are never enough to satisfy my palate! For more of my Ramp-Delicious recipes CLICK HERE.
- In a small skillet over medium heat, saute ramps in 1 tablespoon of butter until soft. Set aside.
- Heat a large stainless steel skillet on HIGH for roughly 3 minutes or until the skillet it hot (lightly sprinkle with water to seek that it sizzles & dances) (This cooking technique makes a stainless or cast iron skillet into a non stick pan)
- Add remaining butter, butter will sizzle & melt but should not brown. Adjust heat as necessary.
- Slowly pour in beaten eggs, reducing heat to low. Cover with a lid and cook for 1-2 minutes.
- Once eggs are almost completely set, add cheese, cooked ramps and smoked salmon. Replace lid and cook until eggs are fully cooked and cheese is starting to melt.
- Slide omelet out onto your plate and folding to close. Garnish with additional ramp greens, if desired.