4 eggs (preferably at room temperature)
2 egg whites (preferably at room temperature)
1 tbs milk
1/3 of Veggie Box ramps
Veggie Box shiitake mushrooms, sliced
1 medium Yukon gold potato, thinly sliced
Cheese!
Handful of fresh chives, chopped
Veggie Box spinach
Salt
Black pepper

4 eggs (preferably at room temperature) 2 egg whites (preferably at room temperature) 1 tbs milk 1/3 of Veggie Box ramps 1 medium Yukon gold potato, thinly sliced

Preheat your oven to 400F. Whisk together eggs, egg whites, milk, salt, and pepper. Set aside on your counter. In a skillet over medium heat, add some olive oil, and when hot, sauté the ramps whole (make sure they’re dry when they go in) until softened. Sprinkle with a pinch of salt. Remove from heat and set aside. While ramps are cooking, warm a cast iron skillet over medium-high heat. When hot, add enough olive oil to coat the bottom of the pan. Add in potatoes and a sprinkle of salt. Cook for a few minutes, covered and stirring occasionally, and then turn the heat down to medium and add mushrooms
with a pinch of salt . Cook, stirring gently until mushrooms have softened, and then add spinach and cook a minute more. Add the chopped chives, salt, and pepper to the waiting eggs, and give a good whisk. Pour over mushrooms, spinach, and potatoes. Tilt the pan so eggs cover vegetables and settle into any nooks. When the eggs start to set, arrange the ramps on top and crumble the cheese over everything. Bake for 10-15 minutes, or until the eggs have set. Enjoy!