Ramp And Mushroom Frittata

• 2 tablespoons olive oil
• 1/2 pound ramps, cleaned, bulbs and leaves separated
• 12 cremini mushrooms, washed and sliced or quartered
• 12 large eggs
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon kosher salt

1. Preheat the oven broiler.
2. Heat a large skillet over medium high heat. Once warm add the olive oil, followed by the ramp bulbs and mushrooms. Saute, stirring frequently until caramelized, about 5 minutes.
3. Add the ramps leaves and saute an additional minute or two. Evenly distribute the ingredients in the skillet. Whisk the eggs until well mixed and frothy and add the eggs to the skillet. Season with salt and pepper. Cook on the stovetop until the eggs are beginning to set. Move them around the skillet as though you are making an omelet, scraping the cooked bits, and allowing the liquid egg to fill in the holes.
4. Once the eggs are about halfway cooked, place in the broiler for 1 minute. Check doneness. Continue cooking under the broiler, checking at least every 30 seconds, until cooked to your liking.
5. Serve immediately. Leftovers may be stored in the refrigerator in an airtight container for up to 3 days. Serve cold or warm in the microwave for about 30 seconds.

olive oil, ramps, cremini mushrooms, eggs, freshly ground black pepper, kosher salt

Taken from food52.com/recipes/53558-ramp-and-mushroom-frittata (may not work)