Any day now we will be making our annual trip to the mountains to obtain another year’s supply of ramps (ramson / wild garlic / wild leeks), so I used some of what’s left of last year’s frozen ramps in these scrambled egg burritos. I sautéed them with cherry peppers and kosher salt.
It was still dark when I went outside with a flashlight and picked some fresh spinach. I blanched the spinach leaves and added them to the ramps and peppers, but in retrospect, the spinach should have been either fully cooked or added to the burrito raw. For some reason the super tender and crisp leaves became a bit tough when I poured boiling water over them.
I added the sautéed vegetables to eggs, which had been blended with a dollop of mayonnaise and kosher salt, and poured it all into the still hot pan.
Heating the whole wheat tortillas in a dry hot skillet for a few seconds on each side made them pliable for rolling the burritos.
Cherry peppers are more sweet than they are hot so of course we brought out the hot sauces, including my own fermented jalapeño sauce.
These scrambled egg burritos were inspired by a fellow blogger’s post about a scrambled egg sandwich.