Ingredients
- 12 eggs
- 4 tablespoon butter (at room temperature)
- 1/2 pound fresh ramps, cleaned with stems removed
- 4 pound pencil asparagus
- 1/2 cup goat cheese (crumbled)
Preparation
Baking Directions:
In a large heavy-bottomed pot, over high heat bring 8 cups of water and a 1/4 cup of salt to a boil.
Trim root off the ramps.
Wash ramps and asparagus and cut into 1" pieces on a diagonal, stopping at the tips.
Slice the tips in half lengthwise.
Add the asparagus and ramps to the water and boil for 1 minute.
Remove the asparagus and ramps with tongs, and transfer to a bowl of ice water and shock until cool.
Remove the asparagus and ramps from the water and drain on a paper towel.
Set aside.
Crack three eggs and add to a mixing bowl, and whisk them vigorously, making sure yolk and whites are thoroughly incorporated.
Evenly divide the cheese, asparagus and ramps into 4 separate portions.
In an 8-inch nonstick omelet pan, warm one tablespoon of butter over medium heat.
Pour in the eggs and, using a swirling motion with a rubber spatula, stir eggs evenly until they begin to set.
Once the eggs begin to set, turn down the heat and cook slowly.
Let sit a few seconds until they start to set around the edges.
Add one portion of the cheese, asparagus and ramps.
Push a piece of the set edge gently toward the center.
Tilt the pan and let some of the unset egg from the top fill the little gap you just made.
Keep going around the edge of the pan like this, until there is no more unset egg on top.
Flip 1/3 of the omelet over the filling.
Now, tilting the pan over a warm plate, roll the omelet out.
It should be bright yellow with no brown spots.
Repeat 3 more times and serve.
