Frittata with Ramps, Kale, Shiitake, and Sweet Potato

Spring brings all sorts of new flavors, and one of my favorites is ramps, or 'wild leeks'. It could be their relatively short season makes them even more enticing, and I try my hardest to get my fill while they can be easily found. While this is often a brunch dish, frittatas are one of my favorite things to make for a light supper on a cooling Spring night!

recipe:
2 TBSP extra virgin Olive Oil
1 garlic clove, smashed & chopped
1 small shallot, finely chopped
salt to taste
pepper to taste
1 tsp dried thyme leaves (or 1 TBSP fresh leaves)
1 cup chopped ramps (bulbs & greens)
Approx 6 medium size leaves of kale, taken off the stem and chopped
1 cup fresh shiitake mushrooms, sliced
1 small sweet potato, cut into quarters and then thinly sliced
5 eggs, beaten
2-3 TBSP almond milk
1/4 cup nutritional yeast
salt/pepper to taste

Preheat oven to 500 degrees. Use an oven-safe skillet and heat olive oil over moderate heat. Saute the ramps, garlic and shallots lightly, then cover and let simmer 2-3 minutes. Add salt & pepper to taste, then add sweet potatoes. Stir to mix, cover and let simmer another 3-4 minutes. Add mushrooms and kale, stir to mix and let cook, covered, another 3-4 minutes.

In a bowl, whisk/beat the eggs with salt, pepper, nutritional yeast and almond milk. Uncover the saute pan and pour the eggs over as evenly as possible, shaking the pan lightly to distribute. Immediately place the pan in the pre-heated oven and cook until eggs puff (you can switch it to a broil as it sets if you want to brown the top more) and set, 4-5 minutes.

Remove from oven and let sit for a few minutes, then cut into wedges and carefully remove. You can also try loosening the entire frittata by running a spatula around the sides and under the bottom, then inverting the entire pan onto a plate. For serving, if you do it this way, I suggest you then invert it again onto another plate to show off the prettier side. :)