Beat eggs with a whisk or immersion blender until pale yellow.
Melt butter in medium skillet until foamy. Add beaten eggs to skillet.
Stir slowly with a rubber or silicone spatula. As soon as eggs begin to form clumps, turn the heat to low and start to fold the curds over on themselves.
Stir the sliced garlic ramps into eggs halfway through cooking.
Continue to push eggs around the skillet until they look fluffy and still runny on top.
Immediately divide between 2 plates and sprinkle with salt and pepper.
