Ramps are one of spring’s most wonderful rewards – indeed, these wild leeks are some of the first shoots to poke out of the ground after winter’s thaw. The whimsical little vegetables resemble scallions, but with wide, flat leaves…their flavor, however, doesn’t resemble that of any other member of the onion family. Ramps can best be described as a cross between green onions and garlic, but there’s a wildness to them that’s hard to pin down. <br /> <br />Here the wild leeks find their way into a soufflé omelet that’s as airy as a cloud and incredibly moist. The Robiola cheese that dots the omelet melts very quickly and melds perfectly with the frothy eggs and the pungent ramps. <br /> <br />This omelet is incredibly festive and is perfect for brunch. But I also love to serve it for a light weekday dinner, along with a green salad and pan-fried smashed potatoes. <br /> <br />You can find ramps at your local farmers’ market or online at Melissa’s Produce.

Share: