Frittata with Ramps, Crimini Mushrooms, and Bacon

Whereas I tend to follow the less is more approach to cooking, when it comes to making frittatas, I show little restraint.  A frittata is my preferred means to use up every last bit of produce that I have in my refrigerator.  This one was no exception, providing an  eggy disposal for my last ramps of the season, some crimini mushrooms for which I had not yet found a use, and a tiny block of Emmentaler cheese.  I tossed in a small handful of slab bacon as well to make the dish hearty enough for supper. Voila. Dinner made and refrigerator cleaned.

Frittata with Ramps, Crimini Mushrooms, and Bacon

Ingredients:

• 10 eggs
• 3 tbsp cream
• 1 cup Emmentaler cheese, grated
• 1/4 pound slab bacon, chopped into 1/2 inch pieces
• 1 bunch ramps, cleaned, roots removed, and chopped into 1-inch pieces
• 1/4 lb crimini mushrooms, cleaned and stems removed
• salt and pepper
• 1 tbsp butter, divided into two pieces

Directions:

1. In a large bowl, whisk together the eggs and cream.  Stir in the cheese and set aside.
2. Heat deep half of a frittata pan or a large skillet over medium-high heat.  Add the bacon and cook until it is crispy, 3 to 4 minutes.  Remove the bacon with a slotted spoon and let it drain on paper towels. 
3. Add the mushrooms and ramps to the bacon fat, keeping the heat at medium-high.  Season the ramps and mushrooms with salt and pepper.  Cook, stirring occasionally, until the ramps and mushrooms begin to brown, about 5 minutes.  Remove the ramps and mushrooms from the skillet with a slotted spoon and set them aside.  Remove the pan from the heat and clean it out with a paper towel.
4. Once the bacon, ramps, and mushrooms are cool, add stir them into the eggs.  
5. Heat the deep half of the frittata pan over medium heat and add 1/2 tbsp of the butter.  Once the butter stops foaming, add the egg mixture to the pan.  As you cook the eggs, use a spatula to lift the cooked edges of the eggs to allow the uncooked eggs to flow underneath.  Cook the eggs for 4 minutes.  
6. Cover the eggs with the shallow half of the frittata pan and continue to cook until the frittata is almost completely set, 13 to 15 minutes.  
7. Uncover the eggs and heat the shallow half of the frittata pan over medium heat.  Add the remaining 1/2 tbsp of butter melt it until it stops foaming.  Recover the eggs with the shallow half of the frittata pan and flip the pan.  Continue to cook the eggs until the are cooked through, 3 to 5 minutes.  Slide the frittata onto a plate.  Serve warm or at room temperature.