Easter will be with us soon, so here’s a recipe you can share with your family. Sausage Ramp Goat Cheese Frittata. It’s a totally filling dish and all that is needed to make it a meal is a tasty side salad.
This is a great dish, and what makes it great is that special ingredient, ramps. I describe ramps as a hybrid of the scallion and garlic, but far more subtle in taste.
If you haven’t tasted ramps before you really should, they are remarkably tasty and so easy to use. All you need to do is trim the root and discard any translucent skins, the rest is all edible and flipping marvelous.
Ramps are only available for a short period each year, from April to June, so get some quick!
The rest of the ingredients are great too. Pork sausage, goat cheese, Gruyere cheese and some fresh rosemary. The combination is so satisfying, for the appetite and the senses.
This Sausage Ramp Goat Cheese Frittata recipe serves four, but it uses twelve eggs, so you could stretch it to serving six by adding some potatoes or fries.
I am a bit of a purest where frittatas are concerned, I prefer to eat them on their own, with only a salad as company. I like to enjoy the ingredients in a frittata, which means I usually use quality ingredients. with distinctive flavors.
Sausage Ramp Goat Cheese Frittata tastes great with tomatoes or peas. If you’re looking for some salad options, I have plenty, but take a look at the few I’ve provided below, they’re are ideal.
Remember ramps are available during spring only. If there are some in your family who haven’t tasted ramps yet give this a recipe, they ‘ll love it.
20 minPrep Time
10 minCook Time
30 minTotal Time
- 1 bunch ramps
- 12 oz pork sausages
- 12 large eggs
- 1 1/2 cup half and half
- 1/4 tsp salt
- 1/8 tsp black pepper
- 2 tsp olive oil
- 1 tsp fresh rosemary (removed from stalks)
- 1/2 cup goats cheese
- 1 cup Gruyere cheese (shredded)
- Large skillet
- Trim ramps and discard any translucent leaves.
- Cut the white bulbs off and set aside, then slice green parts in half. Keep the white parts and green parts of the ramps separate
- Remove sausages from casings and crumble into small nuggets.
- Whisk together eggs with half and half and salt and pepper, then set aside.
- Heat skillet on high heat and add oil.
- Add sausage crumbles and, white parts of the ramps and rosemary and saute. Make sure the sausage doesn't stick to the bottom of the skillet.
- Once sausage is cooked lower heat to medium, then add egg mixture.
- Scatter green parts of the ramps all over the eggs, then crumble goat cheese on top, and then finish with Gruyere cheese.
- Remove from heat and place under the broiler on a low heat.
- Cook until frittata is golden, then remove from broiler and serve immediately.