3 Ways to Whip Up Yuca

Frittata with Yuca, Onion and Cheddar

1½ lb. fresh yuca

Kosher salt

1 dozen eggs

4 oz. grated sharp cheddar cheese

Freshly ground pepper

1 tbsp. extra-virgin olive oil

1 medium onion, diced small

Cut yuca crosswise into 2-inch rounds. With sharp knife, cut away brown skin and pink flesh.

In medium pot, add yuca pieces and cover by 2 inches with salted water. Bring to boil, reduce heat and simmer until just tender and pierced easily with fork, about 10 minutes. Do not overcook.

Using slotted spoon, transfer yuca to cutting board. When cool, cut pieces into medium dice, discarding stringy, fibrous parts.

Preheat oven to 350°F.

In large bowl, whisk eggs. Stir in cheddar and season with salt and pepper.

In nonstick, ovenproof skillet, heat oil over medium heat. Add onion and sauté until softened, about 7 minutes. Add yuca pieces and season with salt and pepper. Cook until yuca starts to brown, about 5 minutes.

Pour egg mixture into pan and stir to evenly distribute yuca and onion. Cook over medium heat until bottom is set, about 4 minutes. Transfer skillet to oven and bake until center is set, about 12 minutes. Serve warm or at room temperature, with crusty bread and salad, if desired.

Makes 8 servings.