1. Rinse the ramps and fiddleheads well, pat dry. Snip off the root-end of the ramps and cut into 1” pieces. You can leave the fiddleheads whole if quarter-size, otherwise cut-off the fat end of the fern and dice it leaving the small delicate part curled.
2. Shake the morels over the sink in a large-hole colander to remove excess dirt. Slice the morels in half lengthwise, quarters if large, and shake again. Check them over for additional woodland debris and wipe off if needed.
3. Crack your eggs into a bowl and beat; Get your cheese out of the fridge and have ready.
4. Heat a sauté pan over medium heat and add a tablespoon of olive oil or butter and swirl around.
5. Add the fiddleheads and cook for 2 minutes. Follow with the ramps and morels and cook for 3- 5 minutes, moving them around in the pan and not letting them burn. Salt and pepper to taste and add your eggs. Cook for a minute, then add the cheese. Fold over after a minute more. If it starts to brown too much, flip over.
6. Serve with a great rustic market bread. Serves 2, 4-6 as an appetizer