Mixed Mushroom and Ramp Frittata

Ingredients:

• ½ lb mixed mushrooms (e.g., maitake, king oyster, pioppini, baby bella)
• ½ lb ramps (or leeks or sweet onions)
• 4 T butter
• 8 eggs
• ¼ cup cream, milk or half and half
• 6 – 8 oz cheese (cheddar works well), grated
• 1 T chopped fresh herbs (thyme, parsley, etc.) 
• Salt, pepper to taste

Directions:

1. Preheat the oven to 350°F.
2. Melt the butter in a cast-iron skillet over medium heat.
3. Slice the mushrooms and sauté in butter 3 to 5 minutes.
4. Dice the bulbs of the ramps and add to the skillet. Sauté for 3 to 5 minutes.
5. Chop the ramp greens and add to the skillet. Stir and reduce the heat.
6. In a large bowl, whisk together 8 eggs and the ¼ cup of cream, milk or half and half.
7. Whisk in the salt and pepper.
8. Stir in the grated cheese.
9. Once the ramp greens have wilted, pour the egg and cheese mixture over the mushrooms and ramps in the skillet, stir to combine.
10. Sprinkle herbs over the frittata.
11. Let cook over the stove five minutes, allowing the bottom of the frittata to set.
12. Transfer frittata to the oven and bake 25-30 minutes. 

Serving and Variation Ideas:

• Pair with a red Burgundy to bring out the earthiness of the mushrooms. 
• Try different combinations of mushrooms and cheeses.
• Serve with roasted root vegetables and/or lightly dressed salads. 
• Make a frittata on Sunday and reheat for easy breakfasts and lunches throughout the week.