Flor de Itabo - Yucca Flower Omelet
Cooking Time: 15 min Yield: 1 serving Level: Intermediate
1 cup spineless or giant yucca flowers, rinsed
1 teaspoon vegetable oil
Salt and pepper to taste
Bring salted water to a boil in a saucepan. Add yucca flowers and cook over moderate heat until crisp-tender, about 5 minutes. Drain and transfer to a plate. Heat oil in a skillet over medium high. Add yucca flowers and eggs. Scramble eggs in skillet until eggs are cooked. Add salt and pepper to taste. Serve with rice.