- Slice 3 medium or 4 small potatoes and cook in 2T of olive oil until tender.
- Salt and Pepper to taste.
- Whisk 6 eggs and 1/4 cup of milk or milk substitute and pour over the potatoes.
- Add chopped ramps. Use all of the ramp except the very bottom. You can add them anytime after the eggs. We prefer to keep them as raw as possible, but they can be quite powerful and the more they cook the gentler they are.
- Once the eggs are almost firm, top with a 1/4 cup of cheddar cheese.
- Serve warm.