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.