Breakfast

Cacio e Pepe Frittata with Lemony Yogurt and Arugula Salad

Creamy eggs laced with sharp Pecorino and plenty of black pepper cradle tender roasted cauliflower, delivering a rich, savory bite that melts on the tongue. A bright lemony yogurt sauce and peppery arugula salad cut through the richness with lively freshness.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

Cacio e Pepe Frittata with Lemony Yogurt and Arugula Salad
Total
50 min
Prep
10 min
Cook
40 min
Serves
6

Nutrition per Serving

Calories
277
Protein
20g
Carbs
6g
Fat
19g
Fiber
2g
Sugar
3g
Sodium
541mg

Ingredients

  • 12 large eggs
  • ¾ cup freshly grated Pecorino Romano or Parmigiano Reggiano (plus more for serving)
  • 1 ¼ cups Stonyfield Organic Whole Milk Greek Yogurt (divided)
  • 2 tsp freshly ground black pepper (plus more for serving)
  • 1 tsp kosher salt
  • 1 small head cauliflower
  • 2 tbsp extra-virgin olive oil
  • 4 cup baby arugula
  • 1 lemon

Instructions

  1. Preheat the oven to 450F.
  2. In a large mixing bowl, whisk the eggs, cheese, ¾ cup yogurt, pepper, and salt until incorporated. Set aside.
  3. Trim the cauliflower into florets; discard any tough parts of the stem. Chop the cauliflower into small pieces.
  4. Set a large ovenproof skillet (preferably cast iron) over medium-high heat.
  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.
  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.
  7. Roast until the it’s browned all over, 6 to 8 minutes.
  8. Transfer the skillet back to the stovetop (carefully; it will be hot!) and decrease the oven to 300F. This can be done ahead, or you can just pause and wait for the oven to cool down.
  9. Set the skillet over medium-high heat.
  10. Pour in the egg mixture and cook undisturbed for 30 seconds to 1 minute, or until the edges are just beginning to set.
  11. Return to oven and bake the frittata until the top-center is just set, 25 to 30 minutes.
  12. While it bakes, zest half of the lemon and combine it with the remaining ½ cup yogurt.
  13. Season frittata generously with black pepper.
  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.
  15. Just before serving, toss the arugula with a bit of lemon juice (2 teaspoons or so).
  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.