Soufflé Omelet With Robiola And Sautéed Ramps

• For the ramps
• 2 tablespoons unsalted butter
• 8 ounces ramps (or scallions) - root ends trimmed, stalks and leaves cut in 1/4" slices (4 cups)
• 1/8 teaspoon sea salt
• freshly ground black pepper to taste
• For the omelet
• 1 tablespoon unsalted butter
• 8 extra large eggs - separated
• 1/4 cup heavy cream
• 1/4 teaspoon sea salt
• freshly ground black pepper to taste
• 4 ounces Robiola (or young Camembert or Goat's Milk Brie) - cut in 1/8" slices

1. Heat a large heavy-bottomed non-stick frying pan over medium-high heat and add the butter. As soon as the butter is melted, add the ramps. Stir well and saute for 2 to 3 minutes until the ramps are wilted and have turned a shade darker. Add the salt and pepper, stir again and transfer to a bowl. Set pan aside until ready to make the omelet.
2. Place the egg yolks, cream, salt and pepper in a large bowl and whisk until well blended. Set aside.
3. Place the egg whites in the bowl of an electric mixer and beat at high speed until soft peaks form. Add the egg whites to the egg yolk mixture and carefully fold them in.
4. Reheat frying pan over medium-high heat. When the pan is hot, add the butter. When the butter is melted, add the egg mixture. Reduce heat to medium/medium-high and cook the omelet for 2 to 3 minutes, until the eggs begin to set. Place the Robiola slices on top of the omelet and sprinkle the ramps evenly over the whole surface. Cook until the cheese begins to melt and the eggs are cooked to your taste (either runny or firmer), another 2 to 3 minutes. Gently fold the omelet in half and transfer to a serving platter.

ramps, unsalted butter, ramps, salt, freshly ground black pepper, omelet, unsalted butter, eggs, heavy cream, salt, freshly ground black pepper, camembert

Taken from food52.com/recipes/22021-souffle-omelet-with-robiola-and-sauteed-ramps (may not work)