Needless to say, having just acquired freshly foraged ramps, the next few meals were destined to include ramps in one form or another. Breakfast was the next prepared meal so an egg dish it was.
I sautéed a bit of chopped onion in olive oil then added a few sliced mushrooms.
After blanching a few asparagus spears from the garden I added them into the skillet.
Next I added roughly chopped ramps (leaves only).
After just a minute or two and the ramps leaves were wilted and I transferred the contents of the skillet into a bowl of eggs beaten with salt.
The egg mixture was then poured into the same freshly oiled skillet and cooked under a lid at low temperature.
This was a delicious egg dish with the flavors of asparagus and mushrooms coming through without being overpowered by the ramps. I could have used two or three times as many ramps leaves.