eggs in general are not the most interesting thing to talk about. so instead i'm going to talk about the plethora of amazing produce that was at the farmer's market this weekend. there were all sorts of greens: mugwort, miner's lettuce, mustard greens, tatsoi (which i learned is a variation of mustard spinach), watercress, and ramps. out of all the greens i came across i chose to incorporate ramps into my dish because of their subtle onion flavor, and because their greens (unlike some other onion plants) can be eaten and enjoyed. i decided to use parsley and thyme because that's what i had that was fresh. this was the first time i used yogurt instead of milk. i was pleasantly surprised by the end result: the egg had a soft, creamy texture, and was really light. i used unsweetened soy yogurt, but i could see how greek yogurt would add an even greater flavor. this is one of those recipes you can add to, and play around with ingredients. so please do : )
1 bunch ramps, trimmed, bulbs sliced, and greens chopped (reserve some greens or garnish)
1 small shallot, minced
1/4 cup fresh herbs (parsley, thyme, tarragon, cilantro), chopped
5 eggs
1/2 cup yogurt (i used soy yogurt, but greek yogurt would be delicious as well)
salt and pepper to taste
// directions
pre heat oven to 350°
in a medium bowl, mix eggs with chopped herbs, yogurt, salt and pepper. let the mixture sit for about 30 minutes
in an oven proof skillet, heat olive oil over a medium heat. (i took a pastry brush and coated the sides of the skillet, so that way the eggs wouldn't stick when i added them later on.) add ramp bulbs and shallots. cook for 5 minutes. add ramp greens and cook until wilted - about 2 minutes
add the eggs to the skillet, turn down the heat to medium low. let the eggs set a bit; until the sides are solid and the top is set and maybe a little jiggly
transfer the skillet to the pre heated oven. bake for 7-10 minutes. eggs should be set and fluffy. cut, serve, and enjoy