YUCCA AND CHARD FRITTATA

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What you need:

  • 1 1/2 lb. fresh yucca
  • 10 eggs
  • 1/4 cup of mozzarella cheese
  • 1 tablespoon of olive oil
  • 1 medium onion, diced
  • Salt and cayenne pepper
  • 1 cup of steamed/sautéed chard, finely chopped

What you do:

  • Cut yucca into 3 inch rounds. With a knife, cut away the tough brown skin and pink flesh.
  • Bring a large pot filled with water to a boil. Add yucca pieces.
  • Cook for about 15-20 minutes or until tender (should be soft but firm)
  • Transfer yucca to a cutting board. When cooled, dice yucca into small cubes. Discard stringy and fibrous parts.
  • In a bowl, whisk together eggs.
  • In a nonstick skillet, heat oil over medium flame. Add onions and a dash of cayenne pepper. Cook for ~2 minutes.
  • When onions are golden, add in yucca pieces. Cook until yucca starts to brown (about 5 minutes)
  • While yucca is cooking, add in chard. Then pour egg mixture into the same skillet and stir evenly to distribute all ingredients. Modestly season with salt.
  • Cook over medium heat until the bottom is set (5 minutes).
  • Sprinkle mozzarella cheese over the egg mixture. Top with a dash of cayenne pepper.
  • Transfer the skillet to the oven, and bake on 350F until the center is set (~15 minutes.) Enjoy! (Serves Eight)
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