There are many ways to make an omelet. Rolled French omelette is one of my favorite. It is good plain, but even better when flavored with herbs and rolled with grated cheese. It is absolutely amazing with chives and ramps!

Ramps omelet is sort of my signature, because most of my friends and guests have a chance to eat it for breakfast. I have to shamelessly brag that many of them say it’s the best omelet they ever tasted! I serve this omelet all year round, because every season I freeze a year supply of wild ramps paste. Usually, I season 2 eggs and whisk them with 1-2 tbsp of ramps paste to make a fluffy French omelet. When I have fresh ramps, I cook it differently.

And a video. This year, I processed 10 pounds of ramps quickly, using this knife — perfect tool for chopping greens.

“The Usuba is a traditional Japanese knife used to cut or make thin sheets of vegetables. The usuba is a traditional Japanese style knife designed specifically to cut vegetables. Japanese cuisine stresses the importance and beauty of seasonal ingredients, referred to as “shun.” The literal translation of usuba is “thin blade.” Without this incredibly sharp and thin blade, the knife would break down the cell walls of vegetables, causing ingredients to discolor and decrease in flavor. Originated in Kanto (Tokyo) region of Japan.” — KORIN Read about nakiri bocho knife.

Ramps and Bacon Omelet

Prep Time5 mins
Cook Time2 mins
Total Time7 mins
Course: Breakfast, Main Dish
Cuisine: European
Keyword: bacon, eggs, greens, lycooking, lyukum cooking lab, pork, ramps, recipe
Servings: 1 portion
Calories: 228kcal


  • 2 eggs
  • 10 ramps single green leaves
  • 1 bacon strip
  • 1 tbsp Parmesan cheese grated
  • 1 pinch kosher salt
  • 1 pinch black pepper freshly ground


  • Prepare ingredients. Green ramps leaves should be clean and dry. I use frozen rolled bacon strips.
  • Slice bacon rolls and render fat. Place crispy bacon spirals on paper towel. Strain fat to remove any bits of bacon. Reserve 1 tbsp of fat.
  • Julien ramps. Grate cheese.
  • In a bowl, mix eggs and season them with salt and pepper.
  • Place a non-stick skillet with 1 tbsp of bacon fat on medium-low heat. Add julienned ramps and stir them to wilt for about 30 sec. Add eggs and cook an omelet. Sprinkle with cheese before rolling.
  • Serve cooked omelet with crispy bacon spirals.


Calories: 228kcal | Carbohydrates: 1g | Protein: 21g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 371mg | Sodium: 540mg | Potassium: 63mg | Sugar: 0.1g
French Omelet with Ramps and Bacon