Ramp and Parmesan frittata

SmartPoints® value per serving
Total Time
21 min
5 min
16 min
For this eggy brunch or breakfast recipe, don’t be tempted to melt the cheese onto the frittata under the broiler; the nonstick coating in the skillet shouldn’t be exposed directly to such high heat. Just let the cheese melt from the warmth of the frittata after it's cooked. If you've never used them before, ramps are sometimes called “wild leeks.” That’s a bit of a misnomer, based solely on the fact that ramps, a favorite across New England (and Europe) in the spring, have a leek-like flavor, albeit sweeter and milder, if just as fragrant. Look for sturdy stalks and perky leaves, not wilted or limp.



4 item(s)

Fat free egg substitute

1 cup(s)

Cooking spray

1 spray(s)

Cooked Canadian-style bacon

3 oz, diced

Fresh ramps

8 medium, white parts and greens separated, both thinly slic

Parmesan cheese

2 oz, shaved, (Parmigiano-Reggiano)

Black pepper

½ tsp


  1. Whisk eggs and egg substitute in a large bowl until creamy and uniform. Set aside.
  2. Spray a medium nonstick skillet with cooking spray; set over medium-high heat. Add bacon and sliced whites of ramps; cook 3 minutes, stirring often, until bacon is lightly browned and ramp white bits have softened somewhat.
  3. Add greens from the ramps; cook 1 minute, stirring often, until wilted.
  4. Whisk egg mixture one more time; pour into skillet. Cover, reduce heat to low, and cook about 12 minutes, until top of eggs is set. Slide frittata out of skillet and onto a cutting board. Divide into four wedges; sprinkle with shaved Parmigiano-Reggiano and black pepper. Serving size: 1/4 of frittata