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)
