This Cacio e Pepe Frittata is a fun twist on the Italian pasta dish. Protein-packed with eggs, Parmesan cheese, roasted cauliflower and Greek yogurt to make it extra creamy plus plenty of black pepper.
This Cacio e Pepe Frittata is a fun twist on the Italian pasta dish. Protein-packed with eggs, Parmesan cheese, roasted cauliflower and Greek yogurt to make it extra creamy plus plenty of black pepper.
Ready In: 1 hour
Level: Medium
Prep: 10 minutes
Cook: 50 minutes
Yields: 6 servings
- 12large eggs
- 3/4 cupfreshly grated Pecorino Romano or Parmigiano Reggiano, plus more for serving
- 1 1/4 cups Stonyfield Organic Whole Milk Greek Yogurt, divided
- 2 tspfreshly ground black pepper, plus more for serving
- 1 tspkosher salt
- 1small head cauliflower
- 2 Tbspextra-virgin olive oil
- 4 cupsbaby arugula
- 1lemon
directions
Step 1
Preheat the oven to 450 degrees F.
Step 2
In a large mixing bowl, whisk the eggs, cheese, ¾ cup yogurt, pepper, and salt until incorporated. Set aside.
Step 3
Trim the cauliflower into florets; discard any tough parts of the stem. Chop the cauliflower into small pieces.
Step 4
Set a large ovenproof skillet (preferably cast iron) over medium-high heat.
Step 5
Add the olive oil; once it starts to shimmer, add the cauliflower, stir to coat, and let cook undisturbed for 3 to 4 minutes, or until it starts to brown.
Step 6
Stir and cook for a few more minutes to increase the browning. Give the cauliflower one last stir and transfer the pan to the oven.
Step 7
Roast until the it’s browned all over, 6 to 8 minutes.
Step 8
Transfer the skillet back to the stovetop (carefully; it will be hot!) and decrease the oven to 300 degrees F. This can be done ahead, or you can just pause and wait for the oven to cool down.
Step 9
Set the skillet over medium-high heat.
Step 10
Pour in the egg mixture and cook undisturbed for 30 seconds to 1 minute, or until the edges are just beginning to set.
Step 11
Return to oven and bake the frittata until the top-center is just set, 25 to 30 minutes.
Step 12
While it bakes, zest half of the lemon and combine it with the remaining ½ cup yogurt.
Step 13
Season frittata generously with black pepper.
Step 14
Slice warm, directly from the skillet, or wait for the pan to cool down, set a large platter over the pan, and carefully invert it.
Step 15
Just before serving, toss the arugula with a bit of lemon juice (2 teaspoons or so).
Step 16
Serve slices of the frittata with about 1 generous tablespoon of lemony yogurt and top with the arugula salad; finish with black pepper and freshly grated Parmesan.
