Making use of the ramps and greens and mushrooms I picked up at the greenmarket last week.
One medium sized shallot, diced or sliced into half-moons
Sea salt and black pepper
A handful of each:
- Shitake Mushrooms, cleaned and sliced
- Ramps, chopped
- Spinach, cleaned and dried
Heat oven to 400ºF.
Whisk the eggs together in a bowl and set aside while you're cooking the vegetables.
In a small cast iron skillet sauté shallots (with a pinch of salt) until translucent, add mushrooms (and another pinch of salt) and cook until their liquid evaporates and they start to brown. Remove from the pan and set aside. Add more olive oil to the pan and sauté the ramps until tender. Set aside with the mushrooms and shallots. Make sure there is enough oil in the pan to cook the spinach until the liquid evaporates, add a little salt while you're at it. Add the other vegetables to the pan, give them a few stirs so they are evenly distributed. Pour the eggs over the vegetables and cook over medium-high heat until they're beginning to set. Move the skillet to the oven and bake until the eggs are set (no jiggling).
Let the frittata cool to room temperature, slice into four pieces, and serve with a few grinds of fresh pepper, a sprinkling of flaky sea salt, and a little bit of olive oil.