6 ramps (can also sub with scallions) finely sliced, greens removed and kept to the side
1 bunch asparagus, bottom of stalk removed and cut into 1 inch piece
1 clove garlic, finely chopped
1/2 cup cream
12 eggs
1/2 cup shaved fontina
1/3 parm, grated plus more for garnish
Kosher salt black pepper taste
Directions
Pre-heat the oven to 350 degrees F
Heat a large pan and add in the butter and extra virgin olive oil. Add in the bulb part of the ramps and asparagus and season with salt and pepper. Sauté for a couple minutes and add in the garlic and green part of the ramps season again and mix.
Pour in the egg and cream mixture and shake the pan a bit to make sure all the asparagus and ramps get mixed in. Keep on low heat and shave the fontina in.
Sprinkle over the grated parm and place the frittata in the preheated oven for 15-20 minutes. When it’s almost set but still has a little jiggle, remove.
Finish with freshly grated parm and a little cracked black pepper. Serve and enjoy!
