A frittata is an open-faced egg dish that is finished in the oven-- sort of like a cross between a crustless quiche and an omelet. This recipe uses some frozen corn and ramps, but you can add minced bacon, asparagus, other cheeses, whatever you have on hand. A fancier version of breakfast-for-dinner.
Heat up the oven to 350.
Clean your ramps and rinse. Boil some water, drop in the ramps and count to 20. Drain and rinse under cold water, squeeze dry and roughly chop.
In a 9-10" nonstick oven-safe skillet, heat up your butter or oil over medium heat. Sauté the blanched ramps for about 2 minutes, stirring gently. Add in the corn and cook for another 2 minutes. Spread into a flat, even layer on the bottom of the pan.
Meanwhile, lightly whisk together the eggs, and then add in the 1/3 cup of grated cheese (save the little extra), the minced fresh herbs and the salt and pepper.
Pour the egg and cheese mixture onto of the corn and ramps. Allow the bottom to set enough that you can slide a thin spatula underneath a side of the eggs. When you slide the spatula under, lift and tilt the skillet so the runny eggs from the top of the frittata slide underneath the cooked bottom. Swirl gently, and cook for another 30 second or so and continue to do this working your way around the pan until the whole top is no longer runny. Make sure your heat isn't too high or you'll brown the bottom.
Once the top is done, sprinkle on your "little extra" grated cheese and slide the whole skillet into the oven for 3 minutes on the top rack. Optional to brown it for one additional minute under the broiler, but not too long or your eggs will become tough. Serve warm.
