Ramp Omelet

• 4 large eggs
• Salt and pepper
• 2 tablespoons butter
• 1/2 cup chopped ramps
• 1 ounce Gruyere, grated

1. Crack the eggs into a bowl, season with salt and pepper and beat lightly with a fork.
2. Heat an omelet pan over medium heat and add the butter.
3. When butter begins to sizzle, add the ramps and cook for 30 seconds or so, until softened.
4. Pour in the eggs and stir to incorporate ramps.
5. As the eggs begin to set, tilt the pan and lift the edges of the omelet to allow any uncooked egg to settle to the bottom of the pan.
6. Cook for no more than a minute, then sprinkle the cheese over the eggs.
7. With a spatula, fold the omelet into thirds.
8. Tip the omelet onto a platter seam side down.
9. Serve immediately.

eggs, salt, butter, ramps, gruyere

Taken from cooking.nytimes.com/recipes/1014712 (may not work)