scrambled eggs with ramps and bacon
Prep Time: 5 minutes
Cook Time: 15 minutes
**2 slices bacon, chopped
**2 tbsp shallot, minced
Salt and pepper to taste
Rinse ramps well and pat dry. Trim the stem ends and cut the greens from the stems. Thinly slice the stems and the greens; keep separate.
Cook bacon in a medium nonstick skillet over medium heat until crisp, 5 to 6 minutes. Transfer to a paper towel-lined plate to drain. Reserve 1 teaspoon of the drippings in the pan, discarding the rest.
Add shallot and the ramp stems to the drippings and cook, stirring constantly, until tender, 1 to 2 minutes. Push to one side. Add the ramp greens and cook, stirring, just until slightly wilted.
Whisk eggs, salt and pepper in a medium bowl until well blended. Add to the pan along with the bacon and cook over medium heat, gently lifting and folding with a rubber spatula, until very softly set and still slightly wet-looking, about 2 minutes.
Divide between 2 plates. Top with the reserved greens. Serve immediately.
Nutrition (per serving)
199 calories; 12 g fat(4 g sat); 1 g fiber; 6 g carbohydrates; 16 g protein; 79 mcg folate; 379 mg cholesterol; 2 g sugars; 0 g added sugars; 1,111 IU vitamin A; 9 mg vitamin C; 94 mg calcium; 3 mg iron; 405 mg sodium; 333 mg potassium
Recipe from www.eatingwell.com