Here's a frittata recipe that really celebrates spring - much like our box this week! It's a riff on Melissa Clark's Asparagus Frittata from her DINNER cookbook. I used a handful of fiddleheads, a few spears of asparagus and all of my ramps. I have to admit that I have never had the pleasure of cooking or eating a garlic ramp and WOW - sign me up for the ramp cult! I tasted them while sauteéing and holy smokes, I could have just had buttered toast and ramps for dinner.
All of the greens are cooked before they are added to the eggs since they don't cook much more than that once they are added to the eggs. Once assembled, the frittata goes right in the oven so you are free to make salad, or set the table or walk the dog while it's baking. Don't go too far though - it only takes about 17 minutes to bake and then you'll want to eat it all up right away while it's still warm.
3 tbsp butter - divided
Handful of fiddlehead ferns (about 7)
4 large spears asparagus
4 garlic ramps
8 large eggs
1/2 cup ricotta cheese
zest of a lemon
Position a rack near the top of the oven, and heat the oven to 300º F. Clean the fiddleheads removing any brown husk and plunging them a few times into a small bowl of cold water to remove any dirt. Set out to dry on paper towel. Trim off the root ends of the garlic ramps and slice the white bulb ends into 1/4" pieces, set aside. Slice the leaf end of the ramps into 1/2" ribbons and set aside. Wash and slice the asparagus into 1/2" slices preserving the pretty tops if they are longer.
Steam the fiddleheads, covered, for 4 minutes until they are bright green. Meanwhile, heat 2 tbsp butter in heavy well-seasoned cast-iron or nonstick oven-safe skillet over medium heat. Add the steamed fiddleheads and ramp greens, season with salt and sauté for a about a minute, set aside. Add the asparagus and sliced ramp bulb to the pan, season with salt and sauté for 2 minutes, until asparagus is bright green and tender. While the asparagus is cooking, whisk the eggs, season with salt and pepper.
Add the remaining tbsp butter to the sauté pan and swirl around and up the sides (this is to ensure that the frittata has an easy exit from the pan). Lower the heat, add the eggs, spread the cooked veggies all around, dot with spoonfuls of ricotta. Cook until the bottom is just set, about 2 minutes. Transfer the skillet to the oven and bake until the eggs are set around the edges, 15-20 minutes. Check frequently toward the end to avoid overcooking the eggs.
Slide the frittata out onto a plate. Sprinkle with lemon zest and Parmigiano-Reggiano, salt and pepper, and serve.