We recently enjoyed an amazing evening of slow food in an 1831 stone farmhouse. Old Tioga Farm is a farm-to-table restaurant. Our first of five courses was a frittata with spinach and goat cheese. So, after coming home from foraging today for ramps and garlic mustard, I knew what I wanted to make myself for lunch – an individual Ramp and Garlic Mustard Frittata.
I found both the ramps and the garlic mustard growing along a stream, and both are easy picks. You can read more about foraging for ramps here.
Garlic mustard is a common, and invasive biennial weed in the mustard family and has a mild garlic taste.
Garlic Mustard
In my post on foraging dos and don’ts I caution that it is always best not to over harvest so that a plant can continue to grow year after year. With invasive plants like garlic mustard, feel free to take it all, and to pull the plant out by the root. You will be doing our forests a favor.
The recipe ingredients are for one serving, baked in a single serve baking dish like these.
More Foraging Posts You’ll LoveÂ
Wild Ramp Salt and Tips For Foraging Ramps
5 Common Plants to Forage for Food and Home Remedies
More Than Weeds
 A Foraging eCourse for Beginners
Are you interested in foraging, but a bit hesitant because you don’t trust your own abilities? I created a mini eCourse just for you. In More Than Weeds: 5 Common Plants to Forage for Food and Medicine you’ll learn that identifying plants is all in the details.
Using common plants with which may be someone familiar you’ll learn beginner botany skills that you will be able to use as you move forward. You’ll gain confidence to use these plants for your family in food and safe, home remedies. Get started now!
Ramps and Garlic Mustard Frittata
Ingredients
- 1 handful ramps leaves and bulbs, chopped
- 1 handful garlic mustard leaves chopped
- 1 tablespoon butter
- 2 large eggs
- 2 tablespoons cream
- 1/4 cup cheddar cheese grated
- salt and pepper to taste
Instructions
- Preheat your oven to 450 degrees.
- Saute chopped ramps (including the leaves) and garlic mustard in melted butter. Add salt and pepper to taste.
- In a small bowl, whisk the 2 eggs with cream.
- Pour the sauteed vegetables into a single serve baking dish.
- Top with grated cheddar or other type of cheese. Pour the egg mixture over the vegetables and cheese.
- Bake for 10 minutes or until eggs have set.
In what ways have you enjoyed ramps or garlic mustard?
Thank you for visiting Learning And Yearning. May "the LORD bless you and keep you; the LORD make his face shine upon you and be gracious to you; the LORD turn his face toward you and give you peace." Num 6:24-26
Barbara says
I have never heard of ramps. What are they, a type of mushroom?
Susan Vinskofski says
Hi Barbara, You can read about ramps here –> https://learningandyearning.com/2012/05/05/ramps-or-wild-leeks/
Pam says
Hi, looks like shallots could replace ramps which I don’t think grow in our near desert area. I am not sure about garlic mustard . Do you have an idea of what else has a similar taste. I love the idea of foraging.
Susan Vinskofski says
Hi Pam, yes, I really think that shallots would make a great substitute. This site has a range map for garlic mustard: http://threatsummary.forestthreats.org/threats/threatSummaryViewer2.cfm?threatID=99. If it doesn’t grow in your area, just substitute spinach.