Cacio e Pepe Frittata with Lemony Yogurt and Arugula Salad
Indulge in this rich and flavorful Cacio e Pepe Frittata, a delightful reinterpretation of the beloved Italian pasta classic. It's a hearty option perfect for breakfast, lunch, or dinner, brimming with protein to keep you satisfied.
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Ingredients
- 12 large eggs
- ¾ cup freshly grated Pecorino Romano or Parmigiano Reggiano
- 1 small head cauliflower
- 2 Tbsp extra-virgin olive oil
- 4 cups baby arugula
- 1 lemon
- 1 ¼ cups Stonyfield Organic Whole Milk Greek Yogurt
- 2 tsp freshly ground black pepper
- 1 tsp kosher salt
Instructions
- 1
Begin by heating your oven to 450°F.
- 2
In a spacious mixing bowl, beat together the eggs, cheese, ¾ cup of yogurt, black pepper, and salt until well blended. Set this mixture aside for later use.
- 3
Cut the cauliflower into florets, discarding any tough sections of the stem. Dice the florets into small bits.
- 4
Place a large oven-safe skillet (cast iron is ideal) on medium-high heat.
- 5
Pour in the olive oil; when it begins to shimmer, add the cauliflower. Stir to ensure it’s coated in oil, then allow it to cook without stirring for 3 to 4 minutes, or until it starts to turn golden brown.
- 6
Stir the cauliflower and continue cooking for an additional few minutes to enhance its browning. Give it one final stir before placing the skillet in the oven.
- 7
Roast the cauliflower until it is evenly browned, which should take about 6 to 8 minutes.
- 8
Carefully remove the skillet from the oven (it will be hot!) and reduce the oven temperature to 300°F. You can do this step in advance or simply wait for the oven to cool down.
- 9
Return the skillet to the stovetop over medium-high heat.
- 10
Pour the egg mixture into the skillet and let it cook undisturbed for 30 seconds to 1 minute, or until the edges begin to set.
- 11
Transfer the skillet back to the oven and bake the frittata until the center is just firm, approximately 25 to 30 minutes.
- 12
While the frittata is baking, zest half of the lemon and mix the zest with the remaining ½ cup of yogurt.
- 13
Generously sprinkle black pepper over the frittata once it’s out of the oven.
- 14
Cut the frittata while it’s still warm, directly from the skillet, or let the pan cool down, then place a large platter over it and carefully flip it over.
- 15
Just prior to serving, combine the arugula with a splash of lemon juice (about 2 teaspoons).
- 16
Serve the frittata slices alongside a generous tablespoon of lemony yogurt, topped with the arugula salad, and finish with a sprinkle of black pepper and freshly grated Parmesan.