Let's Get Ready for a Sunday Brunch!

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Make Let's Get Ready for a Sunday Brunch!

Not just another "brunch" omelette! Wild ramps and morel mushrooms are a perfect pair in this simple  omelette. Use a mild, milky cheese like young Fontina to complement, not overpower the delicate flavors. You can make these omelettes a little ahead of time keeping them gently warming so that you aren't tied up in the kitchen.  Make yourself another champagne cocktail and join the party!

Omelette with Morels & Ramps

Serves 1

Total time:  10 minutes

Ingredients

2 tbsp unsalted butter, divided

6-8 Morel Mushrooms, cleaned and halved

Sea salt 

freshly ground black pepper

1/2 cup rough chopped Wild Ramps, greens only*

3 eggs, beaten

1/4 cup grated Fontina, or other mild cheese

Preparation

In a small skillet, melt 1 tablespoon of butter over medium heat. Add morels, sauté until just soft and cooked through, about 5 minutes. Season with salt and pepper. Add ramp greens and continue to sauté until greens are dark and wilted, about 2 minutes. Remove from heat and set aside.

In another saute' pan, heat the remaining tablespoon of butter over medium-high heat until foamy. Add eggs, tilting the pan to spread the eggs evenly around evenly. Allow the eggs to firm up a little, then use a spatula, gently pull the edges of the omelette away from the side of the pan.  While doing this, tilt your pan allowing the remaining liquid (egg) to then flow into the space left at the sides of the pan. Continue to cook for another minute or so until the egg mixture holds together. While the middle is still a little runny, add 3/4 of the cheese and all of the morel and ramp mixture. 

Gently fold the egg over in half.

Presentation/Plating

Carefully slide the folded omelette onto a warmed plate and garnish with a little more grated Fontina or mild cheese.  

* Ramps are in Season through the end of June, so you may still be able to find some in your local markets.  If not, substituting spring onions (scallions) will work out beautifully.  Ramps look like spring onions but have a stronger flavor of garlic and onion.

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