Eggs: Difference between revisions
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[https://www.seriouseats.com/puffy-ramp-frittata-recipe by J. Kenji López-Alt 17/4/25 serious eats] | [https://www.seriouseats.com/puffy-ramp-frittata-recipe by J. Kenji López-Alt 17/4/25 serious eats] | ||
Ilove ramps. A lot. For the few weeks during the spring when they are around, they are easily my favorite vegetable.* Not quite a scallion, not quite garlic, not quite an onion, they're fresher, more pungently scented, but sweeter and more mildly flavored than any of them, and they go particularly well with butter. And mushrooms. And pork. And eggs. And toast. And shellfish. And burgers. And... and all kinds of stuff. | Ilove ramps. A lot. For the few weeks during the spring when they are around, they are easily my favorite vegetable.* Not quite a scallion, not quite garlic, not quite an onion, they're fresher, more pungently scented, but sweeter and more mildly flavored than any of them, and they go particularly well with butter. And mushrooms. And pork. And eggs. And toast. And shellfish. And burgers. And... and all kinds of stuff. | ||
=====Frittata (Italian Omelet)===== | |||
[https://www.food.com/recipe/frittata-italian-omelet-455284 by ElaineAnn Food] | |||
"Great for breakfast, lunch, or dinner!" | |||
