Sue's ’Ulu and Pala’ai Frittata
Dec 12, 2024
This Frittata recipe won Sue the 2024 Annual Member Meeting ’Ulu Cookoff!
Sue's ʻUlu & Palaʻai Frittata
Sue Aronson
This frittata won Sue the 2024 Annual Members Meeting ʻUlu Cookoff!
Ingredients
- 2 cups shredded Palaʻai, uncooked
- 2 cups shredded ʻUlu, steamed for 15 minutes and cooled
- 6 eggs
- 1 can Carnation evaporated milk (12 fluid ounces)
- 1 medium onion (chopped)
- 1 cup mushrooms sliced (oyster or crimini)
- 1 cup shredded cheese (sharp cheddar)
- 1⁄4 cup chopped basil
- 1⁄2 cup chopped chives
- 1 tsp each of salt, pepper and garlic powder
Directions
- Let ʻulu and palaʻai defrost if starting from pre-cooked and frozen ingredients
- Steam the ʻulu for 3 to 5 minutes, let cool. Shred the ʻulu and palaʻai with a grater. If using fresh ʻulu, steam the fruit (quartered) for 30 minutes and let cool before shredding. Fresh palaʻai does not need to be steamed before shredding.
- Sauté onions and mushrooms until water is gone and slightly browned.
- Combine shredded ʻulu and palaʻai, milk, cheese, eggs, sauteed onion and mushrooms, salt, pepper, garlic powder in a mixing bowl and mix well together.
- Use two oiled 8x8 inch pans and divide the mixture into the pans
- Add a little cheese on top before baking, and snip a rosemary on top
- Bake at 375 for 25 minutes
