Chef Matt Ginn from Evo and the Chebeague Island Inn shares his recipe for an easy, delicious omelette using some unconventional greens.
2 eggs and 1 tablespoon of cream for each omelette
Fresh black pepper
For the omelette:
Whisk your eggs and cream together in a mixing bowl, and add a pinch of salt.
In a buttered non-stick pan, on low to medium-low heat; add the egg
and cream mixture. Never do more than 1 omelette per pan.
Cook the eggs gently until they set, avoid browning the eggs, and
remove from heat.
-Pro-tip: pre heat an oven to a low 275-300F and if your eggs are
still a bit runny, put it in the oven for a minute or two.
In a mortar and pestle (or food processor) crush the ramps, olive oil
and 1 teaspoon of salt together. Zest one lemon, and crack some black
pepper into the mixture. Once the mixture is homogenous grate a
tablespoon of parmesan into the pistou.
Spread a tablespoon or two of the ramp pistou into your cooked eggs,
then fold the egg over. Serve with your favorite toast and a side
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