One of the Mojave Desert’s most delicious wild foods, yucca flowers taste similar to the innermost tender leaves of an artichoke. Today, I’m going to show you how to make a yucca flower omelet recipe, also known as Flor d’Itabo, which is one of the most popular preparations for this plant.
The edible flowers of the Yucca Whipplei (also known as Our Lord’s Candle) bloom once a year in the spring — usually around April or May. 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.
I hope you enjoy this yucca flower omelet recipe!
Yucca Flower Omelet
- 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.
- Heat omelet pan with about 1 teaspoon of butter.
- Add petals to the skillet and saute, along with 1 tablespoon minced chives and 1 teaspoon minced cilantro leaves.
- Cook the eggs and add the yucca flower filling. Once omelet is cooked through, flip and add 2 tablespoons shredded cheese.
- Fold over and serve, with additional flowers as a garnish.