Ingredients

• 8 large eggs
• 1/3 cup unsweetened almond milk (or hemp, soy, whole milk etc. as long as it's unsweetened)
• 3 garlic cloves, minced
• 2 shallots, roughly chopped
• 1/2 heaping teaspoon sea salt
• Freshly ground pepper
• 1 lemon, juice & zest
• 2 tablespoons olive oil
• Scant 2oz. ramps (or one small bunch), ends trimmed
• 4 oz. tangy feta, crumbled
• Flaky sea salt, to top

Instructions

1. Preheat oven to 400 degrees. In a large mixing bowl, whisk together eggs, almond milk, garlic, shallot and seasoning. Stir in the zest of one lemon & the juice of half the lemon.
2. In a (8-9 in.) cast iron, drizzle 2 tablespoons olive oil. Preheat the pan in the oven for 5-7 minutes, then add whisked egg mixture to the pan. Lay ramps on top, overlapping as needed. Crumble feta over top & season with flaky sea salt and more pepper to taste.
3. Bake for exactly 20 minutes or until puffed up with browned edges. Let cool for 10 minutes, then serve immediately! Frittata will stay good in the fridge for 3-4 days, so feel free to make it ahead & eat for breakfast all week long.