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Ramp Omelet

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If you are lucky enough to get your hands on some ramps, you've got to try this ramp omelet. It serves two and is full of ramp deliciousness.

It's a simple recipe with eggs, feta, and ramps, but it's a perfect breakfast or brunch for two.

A closeup shot of a ramp omelet on a green plate.

Why You'll Love this Omelet Recipe

Cheese and eggs are always a good idea, but this omelet is really special because it highlights one of springtime's most delicious vegetables - the delicate ramp.

Ramps, also called wild leeks or ramsons, have are alliums with a flavor milder than onions, but stronger than leeks. They also have undertones of garlic.

Ramps show up in early spring and impart great flavor to any dish that calls for a green onion. You can forage for them or purchase them at a farmer's market or some specialty grocery stores.

Eggs in a bowl, four ramps, a bowl of feta, butter, and a bowl of salt and pepper.

Ingredients for a Ramp & Feta Omelet

For this recipe, you'll need 5 eggs, a ⅓ cup of crumbled feta cheese, some butter, and a half teaspoon of kosher salt, and a quarter teaspoon of ground black pepper. You'll also need 4 ramps or ½ cup chopped ramps.

If you want to forage your own ramps, here's a guide to sustainably harvesting them. Because of the popularity of ramps they've become over-harvested in the wild and unless you leave the roots in the ground they won't grow back. The ones I purchase were cultivated and sold by a farmer (hence why they have roots). If you harvest them wild, cut them off above the roots so they'll grow back next year!

A bowl of beaten eggs with chopped ramps and crumbled feta mixed together.

More Breakfast Recipes to Try

Love a good breakfast or brunch recipe? Try some of our other favorites.

A ramp omelet cooking in a pan.

Tips for Making this Recipe

Cooking Tips - If your eggs are burning or cooking too quickly on the bottom but not on the top, turn down the heat.

Recommended Tools - We recommend cooking this in a nonstick skillet. It's much easier to scoop and flip half the omelet over.

Storing Tips - This recipe is best served immediately, but if you'd like to save some for later, it will keep in the refrigerator for up to 3 days.

If you try this recipe, let us know! Connect with us on Instagram and share your photos or leave us a rating.

Yield: 2 servings

Ramp Omelet

A closeup shot of a ramp omelet on a green plate.

This ramp omelet is a springtime treat.


  • 5 eggs
  • ⅓ cup crumbled feta
  • 5 ramps, diced
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 tablespoon butter


  1. Crack the eggs into a mixing bowl and beat.
  2. Add the feta, ramps, salt, and pepper to the eggs and beat till combined.
  3. Melt the butter in a large skillet over medium-high heat until it's bubbling.
  4. Pour the eggs into the pan and cook for 4 to 6 minutes or until the omelet can be folded in half. Fold one side of the omelet across the other and allow to cook for 30 seconds.
  5. Remove the omelet from the pan and cut it in half. Serve immediately.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 296Total Fat: 23gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 502mgSodium: 765mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 19g

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