Impromptu Badass Omeletteness

Alright, I realize that about half my posts to date involve eggs or yuppy spring vegetables. I promise to branch out, it's just that I randomly made an omelette with sorrel and ramps this morning and uuuhhhh it was amazing.

Ramps, as previously mentioned, are wild leeks. Sorrel is a lemony, leafy herb. If you can't get one of these, use just the other; if you can't get either then use your imagination to come up with another filling. Spinach, onion, I don't know, whatever you can find at the supermarket. If you don't have any imagination, use just the cheddar.

What makes this omelette different than the ones you get in a diner -- besides the fancy produce -- is that it's super thin, almost like a panino, and due to using relatively low heat the eggs are soft and custardy instead of being crispy and dense. Mmmm. Me likey.

Okay, that's all for today. It's 85 and sunny on the terrace and I have a date with a chaise lounge.


Omelette with Sorrel, Olive Oil-Braised Ramps, and Local Cheddar

Serves 1

1/2 c. olive oil
5 ramps, cleaned
1/2 c. coarsely chopped sorrel leaves
2 tbsp butter
1/3 c. shredded cheddar
3 eggs, scrambled
Kosher or Sea salt
Freshly ground black pepper

1. Heat olive oil in small skillet over medium-high heat; once hot, add ramps and coat with oil.
2. Once ramp greens are wilted, reduce heat to low and cook ramps covered, stirring ocassionally, for 5-10 minutes or until very soft.
3. Remove ramps from pan with slotted spoon and transfer to paper towels to drain.
4. Pour off most of the olive oil, then return skillet to medium-low heat.
5. Add sorrel, cooking until just wilted, then remove from skillet with slotted spoon and transfer to paper towels to drain.
6. Coarsely chop ramps add to sorrel, then blot with paper towels to remove as much oil as possible. Set aside.
7. Heat butter over medium heat in a non-stick or cast-iron skillet, spreading butter to cover pan evenly.
8. Once butter begins to foam, add eggs, stirring/scraping eggs towards center with fork or rubber statula.
9. When eggs are cooked almost through, add cheese, then ramps and sorrel, salt, and freshly ground black pepper.
10. Gently detach eggs from pan with spatula (if stubborn, rubber spatulas are gentlest).
11. Using spatula, fold eggs in half and cook for a few moments more.
12. Transfer to plate and season with salt and pepper.