Yucca Flower Omelet
One of the desert’s most delicious wild foods, yucca flowers taste similar to the innermost tender leaves of an artichoke. These edible flowers bloom once a year in the spring — usually around April or May. When I saw some blooming on the side of the road, I thought, hey, I’m going to make a yucca flower omelet!
The yucca flowers were an important wild food for the native Shoshone Indians and other inhabitants of desert regions. Yucca flowers can be found growing wild throughout the Southwest and Mexico, but they are also readily available in many Hispanic markets. In this edible flower recipe, Jason is using the petals from the Yucca Whipplei, also known as Our Lord’s Candle. If this yucca flower omelet recipe isn’t your thing, check out my cheese omelet recipe!
- 2 eggs
- 1 tablespoon water
- 6 yucca flower petals, stems and stamens removed
- 1 teaspoon butter
- 1 tablespoon minced chives
- 1 teaspoon minced cilantro leaves
- 2 tablespoons shredded cheddar cheese
- First, rinse the yucca petals under cool running water. Remove the center of each flower, which is bitter.
- Whisk 2 eggs with 1 tablespoon water. Next, we're going to heat our omelet pan with about 1 teaspoon of butter.
- Wash 4-6 yucca flowers and remove the petals.
- Add to the skillet and sautee, along with 1 tablespoon minced chives and 1 teaspoon minced cilantro leaves.
- Once omelet is cooked through, flip and add 2 tablespoons shredded cheese.
- Fold over and serve, with additional flowers as a garnish.
Recipe by Jason Hill / CookingSessions.com
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