Omelet with ramps, smoked salmon, and goat milk yogurt

By • May 11, 2011 • 12 Comments



Author Notes: This recipe came about as a modest preparation for fresh ramps, after I found that sauteeing reduced my prized haul of ramps to virtual nothingness. Here, the salty-garlicky, smokey-tangy flavors complement each other in a quick but satisfying preparation. Tart yogurt contrasts with the sweet strength of ramps, the while saline salmon binds it all together. Serve with a side of crusty buttered sourdough and sliced cucumbers dressed with white wine-vinegar, olive oil and dill, and you've got the best of all possible worlds.creamtea

Serves 2 (can easily be multiplied)

  • 4 large eggs
  • 2 teaspoons butter, or a slick of olive oil
  • 4 thinnish slices of smoked salmon, Scottish preferred
  • 3-4 ramps, finely sliced crosswise, both bulb and green parts. If they are large, 1 or 2 should be sufficient.
  • 1/3 cup goat's milk yogurt as garnish (more or less, according to taste)
  1. With a fork, remove salmon slices individually from package, twirling to wrap the slice around the tines into rolls to facilitate slicing. Slice rolls crosswise into thick ribbons.
  2. Beat eggs with a splash or two of water until foamy.
  3. Heat a small non-stick pan over a low to medium flame and when it is hot, add a nubbin of butter, or, if you prefer, a slick of butter. Slick or nubbin, it should be about 2 teaspoons or up to a tablespoon of fat.
  4. Reduce flame to low setting. When warm (and foamy, if using butter), add egg mixture. Allow edges to set, then lift edges of egg slightly while tilting pan to allow uncooked runny parts to flow underneath.
  5. When most of egg is set but top is still soft and a little runny, add salmon and sliced ramps. Turn off heat, allow to set for a few seconds, then fold over and plate omelet.
  6. Garnish with a dollop of yogurt, and serve. Add pepper to taste, and a touch of salt if desired (you may not need it).
Jump to Comments (12)

Tags: dinner for one, ramps, serves a crowd, smoky

Comments (12) Questions (0)

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over 2 years ago PistachioDoughnut

Lovely omelet!

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over 2 years ago creamtea

Thank you PistachioDoughnut. Yummy contest all around!

Sausage2

over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Yum! So springy! I've been completely obsessed with goat's milk yogurt lately. I love it.

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over 2 years ago creamtea

Me + goat's milk yogurt = substance abuse.

Sausage2

over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Hahahaha! We may need to form a support group.

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over 2 years ago creamtea

8)

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over 2 years ago creamtea

Thanks sdebrango! My daughter and I have been eating these all week.

3-bizcard

over 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

This will be dinner tonight!

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over 2 years ago creamtea

so pleased! :)

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over 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Had this for dinner tonight, delicious! I didn't have goats milk yogurt so I whipped some creamy goat cheese with greek yogurt and added a little dill and lemon. The flavors in this omelet go together so well, served with a cucumber and tomato salad. Wonderful!

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over 2 years ago creamtea

I like your alteration! Thanks for giving it a try. I'm so happy when someone tries a recipe of mine (and likes it)!

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over 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

The perfect spring omelet. This is great!