- All ʻUlu /
- Breadfruit /
- Breakfast /
- Gluten Free /
- Kabocha /
- Palaʻai /
- Pala‘ai (Pumpkin) /
- Pumpkin /
- Squash /
- ʻUlu
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
Author:
Sue AronsonThis frittata won Sue the 2024 Annual Members Meeting ʻUlu Cookoff!
Ingredients
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2 cups shredded Palaʻai, uncooked
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2 cups shredded ʻUlu, steamed for 15 minutes and cooled
-
6 eggs
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1 can Carnation evaporated milk (12 fluid ounces)
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1 medium onion (chopped)
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1 cup mushrooms sliced (oyster or crimini)
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1 cup shredded cheese (sharp cheddar)
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1⁄4 cup chopped basil
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1⁄2 cup chopped chives
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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
