Cacio e Pepe Frittata with Cauliflower and Lemony Yogurt
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.
Cacio e Pepe Frittata with Cauliflower
A protein- packed breakfast or brunch, lunch or dinner made with roasted cauliflower, Greek yogurt, eggs, and Parmesan served with a dollop of lemony yogurt and arugula salad. For more of my favorite frittatas, try my Caramelized Onion, Red Pepper and Zucchini Frittata and Cottage Cheese Egg and Sausage Frittata. And for more fun twists on cacio e pepe, try Cacio e Pepe Brussels Sprouts.
I partnered with Stonyfield Organic, my favorite yogurt brand, to make this delicious frittata. Cacio e pepe means “cheese and pepper” in Italian. Instead of putting the flavors on pasta, I added them to this creamy frittata. It’s made with lots of freshly ground pepper and fresh Parmesan, plus a good amount of Stonyfield Organic Whole Milk Greek Plain Yogurt to make it creamy and high in protein. The lemony yogurt sauce served on the side makes it even creamier. It’s so good, I’m already craving it again.
Stonyfield’s motto is good on purpose. Good for you, good for the planet, and good for your taste buds. It’s made with no toxic, persistent pesticides, organic ingredients and live active cultures.
How to Cook a Frittata
Rather than cooking it hard and fast under the broiler, this frittata benefits from a slightly longer bake time in a lower-temperature oven. Along with the addition of Greek yogurt, the slow baking keeps the eggs tender.
- Cook the cauliflower in an ovenproof skillet and then transfer to a 425- degree oven for six to eight minutes.
- Reduce the oven temp to 300 degrees and pour the egg mixture (eggs, cheese, yogurt, salt, and pepper) into the skillet.
- Cook for about a minute on the stove and then return to the oven for 25-30 minutes.
How to Meal Prep Frittatas:
This cacio e pepe frittata is awesome as a make-ahead breakfast or brown-bag lunch. Just put the baked frittata into four meal-prep containers, cover, and refrigerate for up to four days. You can also freeze leftover frittata for up to three months. To reheat, microwave in 30-second intervals until heated through.
More Frittata Recipes You’ll Love:
- Asparagus and Swiss Cheese Frittata
- Spinach and Feta Frittata
- Tomato and Zucchini Frittata
- Turkey and Sweet Potato Frittata
- Bell Pepper and Potato Frittata
Cacio e Pepe Frittata with Lemony Yogurt and Arugula Salad
- 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 cups baby arugula
- 1 lemon
- Preheat the oven to 450F.
- In a large mixing bowl, whisk the eggs, cheese, ¾ cup yogurt, pepper, and salt until incorporated. Set aside.
- Trim the cauliflower into florets; discard any tough parts of the stem. Chop the cauliflower into small pieces.
- Set a large ovenproof skillet (preferably cast iron) over medium-high heat.
- 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.
- 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.
- Roast until the it’s browned all over, 6 to 8 minutes.
- 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.
- Set the skillet over medium-high heat.
- Pour in the egg mixture and cook undisturbed for 30 seconds to 1 minute, or until the edges are just beginning to set.
- Return to oven and bake the frittata until the top-center is just set, 25 to 30 minutes.
- While it bakes, zest half of the lemon and combine it with the remaining ½ cup yogurt.
- Season frittata generously with black pepper.
- 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.
- Just before serving, toss the arugula with a bit of lemon juice (2 teaspoons or so).
- 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.
Disclosure: This post is sponsored by Stonyfield. Thank you for supporting the brands that make Skinnytaste possible. All thoughts are my own.