One of the things I love about the house we moved into just over two years ago is the yard. I mean, it's smaller than our old yard (but still good size)...but there are numerous edibles that were already planted in the earth. Things that I can count on to pop up year after year without any work on my part. We have a couple of ever-expanding grape vines. There's lots of mint; while we all know how invasive mint can be, fortunately it grows under the grapes, so I don't mind a bit. We have chamomile. We have ground cherries (that I have yet to figure out how to beat the bugs and birds to, but one day...). We have purslane (or verdolagas) which is one of my favorites. But why, oh why, did I never make use of what is probably the most prolific feature of our yard - Yucca!? I just never really thought about it before...before seeing master-forager Butter from Hunger and Thirst using yucca blossoms. Well, duh! We have them in the front yard, the back yard, and on the side of the house. I need to brush up how to use each part. By the time I thought of it, I'd already missed the young, tender stalk (which looks a bit like...and here tell tastes a bit like...asparagus). I'm still looking into using the root...because if I use the root, doesn't that mean I won't have the plant anymore? Hmm...we'll see. But since the gorgeous, milky-white flowers are in bloom right now, I knew that would be a great place to start experimenting. The petals would make a great addition to fresh, raw salads. I think they taste slightly reminiscent of mild cauliflower. They also pair well with eggs, which is why I started with a simple egg dish. Although, I do think that using yucca flower makes it seem elegant. How crazy is that? A simple back yard ingredient transforming a dish to elegant...kinda backward if you stop to think about it. I can't wait to experiment with the abundant yucca that is waving in the breeze outside my window at this very moment. I need to find a use for the seeds...I usually use the dried pod as an ornamental in autumn. Until then, enjoy this frittata.
Yucca Flower, Mushroom, & Feta Frittata
an original from the kitchen of girlichef
makes 4-6 svgs.
~2 Tbs. olive oil
1 shallot, minced
~4 oz. oyster mushrooms, chopped a bit if large
~12 Yucca flowers + more to garnish
2 tsp. fresh oregano, chopped
1 tsp. fresh thyme
6 eggs (such as Safest Choice)
~3 oz. Feta
black truffle sea salt
freshly ground black pepper
flat leaf parsley, chopped
truffle oil
an original from the kitchen of girlichef
makes 4-6 svgs.
~2 Tbs. olive oil
1 shallot, minced
~4 oz. oyster mushrooms, chopped a bit if large
~12 Yucca flowers + more to garnish
2 tsp. fresh oregano, chopped
1 tsp. fresh thyme
6 eggs (such as Safest Choice)
~3 oz. Feta
black truffle sea salt
freshly ground black pepper
flat leaf parsley, chopped
truffle oil
Preheat oven to 350° F. Grease an 8" round or square baking dish.
Heat olive oil in a medium-sized skillet over medium heat. Add shallot and sauté until soft, ~2 minutes. Add mushrooms and turn heat up to medium-high. Sauté until they just begin to soften, another couple of minutes. Pick the petals off of the yucca flowers and add those to the mix, along with the oregano and thyme. Sauté another minute or so. Set aside to cool for a few minutes.
Heat olive oil in a medium-sized skillet over medium heat. Add shallot and sauté until soft, ~2 minutes. Add mushrooms and turn heat up to medium-high. Sauté until they just begin to soften, another couple of minutes. Pick the petals off of the yucca flowers and add those to the mix, along with the oregano and thyme. Sauté another minute or so. Set aside to cool for a few minutes.
Beat eggs in a medium-sized bowl until just blended. Add mushroom mixture and feta cheese. Season with a big of the black truffle sea salt and the black pepper. Mix it together and then pour into prepared pan. Slide into the oven and bake for ~15-20 minutes, or until just set.
Serve warm or at room temperature, perhaps with a simple green salad and/or a croissant. Garnish with parsley, a drizzle of truffle oil, and a few whole yucca flowers.
Serve warm or at room temperature, perhaps with a simple green salad and/or a croissant. Garnish with parsley, a drizzle of truffle oil, and a few whole yucca flowers.
*A quick note...I also grew these oyster mushrooms myself, which you can read about HERE!
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Tasty Tuesday at Naptime Creations
