Ramp and Wild Garlic Frittata with Spring Peas and Pecorino

Ingredients

• ▸8 large eggs
• ▸60 ml whole milk
• ▸1 bunch ramps (about 100g), bulbs thinly sliced and greens roughly chopped, separated
• ▸1 bunch wild garlic leaves (about 50g), roughly torn
• ▸120g fresh or frozen spring peas, thawed if frozen
• ▸70g pecorino romano, finely grated, divided
• ▸2 tbsp extra-virgin olive oil
• ▸1/2 tsp fine sea salt
• ▸1/4 tsp freshly cracked black pepper
• ▸pinch of red pepper flakes
• ▸1 tbsp unsalted butter
• ▸fresh wild garlic flowers or pea shoots, for garnish (optional)

Instructions

1. 1

   1. Preheat your oven to 190°C (375°F) with a rack in the upper-middle position. This temperature is the sweet spot for setting eggs gently without rubbery edges — patience is the move here.

2. 2

   2. Crack the eggs into a medium bowl, add the milk, half the pecorino, salt, black pepper, and red pepper flakes. Whisk vigorously until the mixture is uniformly pale yellow and slightly frothy — about 90 seconds. Set aside.

3. 3

   3. Heat the olive oil and butter together in a 25cm (10-inch) oven-safe skillet (cast iron is ideal) over medium heat. Once the butter foams, add the sliced ramp bulbs and cook, stirring occasionally, for 3–4 minutes until softened and just beginning to turn golden at the edges.

4. 4

   4. Add the ramp greens and torn wild garlic leaves to the pan. Toss with tongs and cook for 1–2 minutes until wilted and fragrant — your kitchen should now smell like a forest decided to go Italian. Add the spring peas and stir to combine.

5. 5

   5. Reduce heat to medium-low. Pour the egg mixture evenly over the vegetables in the skillet. Using a silicone spatula, gently push the edges inward once or twice to let uncooked egg flow underneath — do this for about 90 seconds until the edges are just beginning to set but the center is still quite liquid.

6. 6

   6. Scatter the remaining pecorino evenly over the top and immediately transfer the skillet to the preheated oven.

7. 7

   7. Bake for 12–15 minutes, until the frittata is puffed, the center no longer jiggles when you nudge the pan, and the pecorino on top is spotty golden. If you want more color, switch the broiler on for the final 90 seconds — watch it closely.

8. 8

   8. Remove from oven and let the frittata rest in the pan for 5 minutes. This resting period lets the internal structure firm up so it slices cleanly rather than collapsing dramatically.

9. 9

   9. Run a spatula around the edges and underneath, then slide or slice directly from the pan into wedges. Garnish with wild garlic flowers or pea shoots if using. Serve warm or at room temperature — frittata is one of those rare dishes that is genuinely great at any temperature.

Variations

• ◆Replace pecorino with 80g of fresh chèvre crumbled over the top before baking. The tanginess plays against the ramps and produces a creamier, more yielding texture in the finished frittata.
• ◆Fold 3 tablespoons of smoked ricotta into the egg mixture before pouring. It adds a low, woodsy smoke note that bridges the foraged alliums and makes the dish feel like it was cooked over a campfire, without the effort.
• ◆Render 80g of diced pancetta in the skillet before adding the oil and ramp bulbs, then proceed as written. The cured pork fat becomes the cooking medium and adds a salty, porky depth that turns this into a more substantial brunch dish.