Ramp, Bacon, and Goat Cheese Frittata
Recipe courtesy of Cynthia Romstadt, Executive Chef, Colonial Country Club (Fort Worth, Texas)
Ingredients
- butter - 1.5 ozs.
- wild fresh ramps - 12 ozs., whites only, rough chop
- Butterball Farms Butter base - 32 ozs. (1 bag)
- eggs - 12 ea., large, grade A
- ramp stems - 3 Tbsps., chiffonade
- kosher salt - 1.5 tsp.
- ground black pepper - .5 tsp.
- crumbled Texas goat cheese - 8 ozs.
- applewood smoked bacon - 6 slices, cooked medium, cut in half lengthwise
Instructions
- On low heat, melt the butter.
- Add the ramp whites to the saute pan and sweat on low temperature, not to brown.
- Sweat the ramp whites and butter on low till translucent, a few minutes; set aside.
- Combine the butter sauce base, eggs, salt and pepper in a shallow cambro with an immersion blender.
- Heat a medium size skillet or cast iron pan over medium-high heat until it begins to smoke.
- Egg half the egg mixture; sprinkle in the sweated ramps, chiffonade leaves and two-thirds of the goat cheese crumbles.
- Lay the bacon strips in. Pour in the remaining egg mixture; turn heat off.
- Sprinkle the remaining goat cheese over the top and garnish with a single ramp leaf.
- Place pan into a preheated convection oven at 350 degrees-low fan.
- Bake uncovered until the middle is jiggly but set, approximately 20 minutes.
- Remove from oven and rest at least 10 minutes before slicing or serving.
