Ramp and Mushroom Frittata #SundaySupper

Ramp and Mushroom Frittata

So last week I was telling you about my TV crisis and how we purchased a brand new LG 4k OLED stunner … but it looked weird.

I couldn’t figure out how this was possible since a TV should be a TV, right?  After doing some research (I literally Googled “why does my 4k TV look weird”), I discovered the culprit.  Something called “soap opera effect” plagues many new TVs.

Ramp and Mushroom Frittata

Apparently this is something the manufacturers put in the TVs thinking they will be helpful.  It’s supposed to smooth the picture.  I don’t quite know how to explain it, all that technical mumbo jumbo is over my head.  But I was relieved to learn I wasn’t crazy and there was a way to stop it.

Only it took me forever to figure out how to remedy the problem and only after watching a YouTube video about how to adjust the picture was I able to finally enjoy my new TV.  Who knew TV watching was so complicated???

Ramp and Mushroom Frittata

Another thing I love as much as my new TV is spring and this ah-mazing stretch of weather we are currently having.  It’s the bomb and I am celebrating with a Ramp and Mushroom Frittata.

If you are unfamiliar with ramps, they are an onion/garlic hybrid that have a tiny bulb at the bottom and a big leaf.  They are only grown wild and are only available in the spring.  The flavor is mild and complements many other foods well.  I love to roast the ramps, but I have sautéed them with mushrooms here and made them the star of this frittata.

The flavor permeates the whole dish.  I love serving this for dinner, but it is perfect for breakfast or brunch as well.  Plus, leftovers are great for a busy morning when you don’t have time to make breakfast.  This gluten free dish is easy to make and filling enough to be served all on its own, but feel free to pair it with a salad or some fruit.

Ramp and Mushroom Frittata

Ramp and Mushroom Frittata #SundaySupper

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 6 servings


2 tablespoons olive oil

½ pound ramps, cleaned well, bulbs separated from leaves

12 medium cremini mushrooms, washes and sliced or quartered

12 large eggs

1 teaspoon freshly ground black pepper

½ teaspoon kosher salt


Preheat the oven broiler.

Heat a large skillet over medium high heat. Once warm add the olive oil, followed by the ramp bulbs and mushrooms. Sauté, stirring frequently until caramelized, about 5 minutes.

Add the ramps leaves and sauté 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. 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.

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.

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.


Don’t forget to check out the other Sunday Supper dishes!




Main Dish:

Side Dish:


Plus Spring Vegetable Minestrone and more Spring Recipes from Sunday Supper Movement

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

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  1. Soap Opera effect! For your TV. Funny. That’s why, after you’re all dragged out from finding a fix that this frittata is the perfect antidote! It looks delicious.

    • I know – I really thought a TV was a TV. Just goes to show we can always learn something new. Thanks, Kim!

  2. Mushrooms – I LOVE MUSHROOMS! – so I’m happy I came across your yummy recipe :).

  3. I’m so ready for ramps! They aren’t ready here yet but early May you can smell them all around town! Cant wait to try this

    • That sounds so cool that you can smell the ramps around town. I would love to experience that. Enjoy the frittata!

  4. Your frittata photos and description are making me hungry, Laura! Yum!…P.s. Glad to know that a young person also bumps into technological challenges =)

  5. I’ve never heard of soap opera effect – now I’ll have to google that!
    You can’t beat a good frittata, can you?

  6. I love how springy this looks- and I wish they would make TVs simpler myself! My smart TV is so dumb!

  7. Debbie Eccard says:

    Wow, this looks amazing! I love, love, love eggs and will eat them anyway anytime! Love your combination here. I don’t know ramps and have never seen them around here. Maybe a trip to Whole Foods or Trader Joe’s is in the works. They probably have them.

    Glad you got your TV under control…

    • Yes, you could definitely check Whole Foods. They are really something special and I think you would enjoy them!

  8. I love frittatas for a quick and easy weeknight meal. This looks perfect for spring.

  9. This mushroom frittata looks great! I love that I can easily make this a camping meal too!

  10. You can’t go wrong with a delicious frittata!! And that’s what this is.

  11. I just love frittatas and your looks amazing! I must try with ramps. Thanks for sharing 🙂

  12. Ramp season is SO short! Love them, but don’t always see them every year. This is the perfect dish to showcase their flavor. Brilliant idea! Thanks so much.

  13. I love eggs anytime of the day and this looks delicious. I’m not familiar with ramps, but they sound wonderful! 🙂


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