Nothing truly says goodbye to winter like firing up the grill. The days are warm, the sun is closer to earth and the air is cool. Though the evenings up here at the Tiniest Kitchen Upstate are still cold, we opened grilling season early this week with a beautiful steak from local butcher, Applestone Meats . Last night I threw some locally made sausages, onions and peppers on the grill with every intention of breakfast the next day.
This morning, the leftovers as well as some gorgeous foraged ramps from Emil’s Agroforest became an incredible frittata. This is a one-pan-wonder.
1-2C. Assortment of left-over grilled meats & vegetables, diced
1 Handful of Ramps (Green onions can be substituted), cleaned
8-10 Large eggs, salted & beaten with 1/4 c. Milk
1/2 Cup Shredded Cheddar Cheese
2 TBS Butter
Turn on Broiler
In a medium sautee pan melt butter and re-heat vegetables – remove from pan
Add in ramps or g. onions, gently wilt for 2 minutes -remove from pan
Add 1 TBS butter, pour in eggs add veg and cheese back to pan
Allow to set up for a couple of minutes before placing greens on top
Turn heat down to low, cover frittata and slowly allow eggs to set (15 minutes)
Once nearly completely set, place pan under broiler to brown and set
Serve at room temperature