Wild Ramps and Parmesan Scramble

• 4 ounces ramps
• 3 extra-large eggs
• 2 tablespoons unsalted butter
• 1 ounce Parmesan cheese, shaved with a carrot peeler (1/4 cup)
• Kosher salt and freshly ground black pepper to taste

1. Wash the ramps very well under cold running water.
2. Trim and chop them into 1- or 2-inch pieces.
3. You should have about 1/2 cup of chopped ramps.
4. Using a whisk or a fork, beat the eggs in a small bowl until frothy.
5. Heat the butter in an 8-inch nonstick skillet over medium heat.
6. Add the ramps and saute for 3 minutes, or until they begin to soften.
7. Reduce the heat under the pan to low.
8. Pour the eggs into the pan.
9. Cook, constantly pushing the eggs toward the center of the pan with a rubber spatula, until the eggs begin to thicken.
10. Sprinkle with the Parmesan cheese and season with salt and pepper.
11. Continue to cook and stir the eggs over low heat for another minute, or until nearly set but still soft and creamy.
12. Spoon the eggs onto a serving plate and serve immediately.

ramps, eggs, unsalted butter, parmesan cheese, kosher salt

Taken from www.epicurious.com/recipes/food/views/wild-ramps-and-parmesan-scramble-381791 (may not work)