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Cacio e Pepe Frittata with Cauliflower and Lemony Yogurt

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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 creamy and delicious Cacio e Pepe Frittata is a fun twist on the Italian classic pasta dish. A protein- packed breakfast, lunch or dinner made with roasted cauliflower, Greek yogurt, eggs, and Parmesan served with a dollop of lemony yogurt and arugula salad.
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.

This creamy and delicious Cacio e Pepe Frittata is a fun twist on the Italian classic pasta dish. A protein- packed breakfast, lunch or dinner made with roasted cauliflower, Greek yogurt, eggs, and Parmesan served with a dollop of lemony yogurt and arugula salad.

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.

Fritatta with yogurtcreamy fritatta with yogurt and cauliflowerCauliflower Frittata with YogurtCacio e Pepe Frittata

More Frittata Recipes You’ll Love:

Cacio e Pepe Frittata with Lemony Yogurt and Arugula Salad

5 from 26 votes
This creamy and delicious Cacio e Pepe Frittata is a fun twist on the Italian classic pasta dish. A protein- packed breakfast, lunch or dinner.
Course: Breakfast, Brunch, Dinner, Lunch, Meal Prep
Cuisine: Italian
This creamy and delicious Cacio e Pepe Frittata is a fun twist on the Italian classic pasta dish. A protein- packed breakfast, lunch or dinner made with roasted cauliflower, Greek yogurt, eggs, and Parmesan served with a dollop of lemony yogurt and arugula salad.
Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour
Yield: 6 servings
Serving Size: 1 wedge, 1 heaping tbsp yogurt and arugula


  • 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.
    Lemony Yogurt Sauce
  • 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.

Last Step:

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Serving: 1 wedge, 1 heaping tbsp yogurt and arugula, Calories: 277 kcal, Carbohydrates: 5.5 g, Protein: 20 g, Fat: 18.5 g, Saturated Fat: 7 g, Cholesterol: 389 mg, Sodium: 540.5 mg, Fiber: 1.5 g, Sugar: 2.5 g


Disclosure: This post is sponsored by Stonyfield. Thank you for supporting the brands that make Skinnytaste possible. All thoughts are my own.

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55 comments on “Cacio e Pepe Frittata with Cauliflower and Lemony Yogurt”

  1. This is so good! I used 2 cups of riced cauliflower and added sautéed onions. I’m getting ready to make it for the third time. It’s a great make ahead lunch!

  2. Can’t wait to try this. I have a pack of riced cauliflower. Do you think that would be okay for this meal or would the texture be too off?

    1. I actually used frozen riced cauliflower and it worked great for me. You can’t even tell it’s in there.

  3. This is unbelievable! I’ve been cooking with Gina’s recipes for years and I think this is my favorite breakfast yet! I was skeptical about putting yogurt and greens with eggs, but the combination is fantastic! Groceries are expensive, so I just used 12oz bag of frozen cauliflower. It’s so good, you could use even more. I used spinach with lemon and put it right on top of the frittata before eating so that I had a little of each in each bite.

  4. Looks great! Could i use some or half egg whites to lower the fat? Im not sure what the ratio would be 

  5. Flavor bomb! Did you expect anything less? The flavor from the roasted cauliflower is so unexpectedly bold. I love the simplicity of the dish using basic ingredients that I already had on hand. I subbed spinach for the arugula. I didn’t have lemon zest but I just flavored the yogurt with a little lemon juice. Delicious!

  6. Thank you so much for this recipe, Gina!! It’s delicious! I will definitely be making this regularly!

    1. Delicious and somewhat simple. I didn’t have a skillet that could also go into my oven so I cooked the cauliflower in a pan on the stove and transferred to a greased baking pan. After roasting I added the egg to that pan and waited for the oven to cool. It came out perfectly.

  7. I love your recipes.  This one came out perfect.  My husband loved it.  I might try adding roasted garlic into the egg mixture.  So good, will absolutely make again.  Thank you. 

  8. Made this today and it was amazing! My husband who’s a cauliflower hater doesn’t even know it was in there. At the time I thought the portion was small but 2.5 hrs have passed and I’m still full. Love love love <3

  9. Love the use of cauliflower to add bulk and nutrition without a lot of additional calories. Everything cooked up perfectly but I think next time instead of parmesan I’ll use pecorino for a little sharper flavor.

    Looking forward to making it again and playing with additional ingredients. This seems like a fantastic base recipe for a lot of combinations of yummy veggies.

  10. Ah-mazing!! I used Good Culture cottage cheese instead of the yogurt. And some spinach for color. So delicious! Made this for meal prep and will definitely make again!

  11. This was amazing!! I love Cacio e Pepe pasta, so when I saw this I had to try it! I’ve never made a frittata before, but this was so simple and delicious! I love how the cauliflower form sa crust. I will definitely make this again!

  12. This was fabulous! I did add some chives to the yogurt too. Thank you, Gina for making holidays enjoyable and healthy!

  13. Fantastic recipe. I added wild mushrooms, shallots, and a pinch of sage added after I pulled the cauliflower from the oven. I cooked for about two minutes then added the egg mixture. It’s creamy without being heavy and is the perfect base for other add-ins. Boyfriend loved it, so this will definitely be in the rotation.

  14. I was hesitant about combining cauliflower and eggs, but this was delicious. Great way to get more veggies in!

  15. This is SO good. I couldn’t imagine the cauliflower, but it’s like a hashbrown crust, only way healthier. I love the texture of the eggs; so creamy and dense. I used fat free yogurt because that is what I had on hand, also Pecorino Romano. I didn’t make the salad or lemony yogurt, but will definitely try next time. Expect to make this again soon, and ofen

  16. This recipe was great! I put my own spin on it… I used 0% fat greek yogurt and separately I cooked down 50g of pancetta and caramelized 2 shallots in the rendered fat. Then I added the pancetta & shallots immediately before adding the egg mixture to the pan. Delicious!

  17. This was amazing!!! All my favorite flavors. Roasted cauliflower., lemon/pepper, arugula! This has everything and was truly a delicious brunch meal. 
    I had just made a batch of yogurt and used a mix of strained yogurt and unstrained to mix into the eggs but used the pure strained which is more like labneh for the lemon yogurt topping.  

  18. Gina, I thought everything about this recipe sounded weird, to be honest. I had cauliflower and yogurt to use up so I decided to just go for it. Wow! Is this ever good! Just the slight lemony taste with the pepper and the creaminess is delish. Way to go! I’ll be looking forward to breakfast all week. 

  19. This looks amazing, can’t wait to try it. One “technical” question: about how many cups of cauliflower is “one small head”?

  20. I really liked this! It’s plain, but also light, springy, and satisfying. Don’t skip the  arugula and lemon yogurt, it works because of these. My husband and I ate half for dinner, and then the other half for breakfast this morning! Will make again. 

  21. Avatar photo
    Jennifer Levi

    I’m following a ketogenic diet. Do you think I could sub full fat sour cream instead of the yogurt?

  22. I make a lot of skinnytaste recipes, but have never left a comment, but this was so good, I just had to! I made this with 0% greek yogurt because it was what I had on hand. It was creamy and light and flavorful. It truly gave me all the feeling of cacio e pepe (which I LOVE) but without the calories of pasta. The cauliflower gives it some heft and makes it well rounded. I added a little lemon juice to the yogurt and drizzled it over the arugula and frittata. This will be in regular rotation with the cottage cheese and sausage frittata. Thank you!

  23. Made it this morning for my Sunday Brunch. Yum! I didn’t realize that the Stonyfield yogurt I had was the non-fat Greek until I started and I worried that maybe the frittata wouldn’t be creamy, but it worked great.  I also used reggiano cheese rather than Parmesan and think that helped with the creaminess.  This melted in my mouth and the lemony yogurt on top and the arugula added the right tang with it. Definitely going on my weekend breakfast lists.  Now we’ll see how the leftovers do this week.

  24. Looks yummy and definitely one to add to my Frittata recipe collection. However, it’s unusual to see your recipes using whole milk items rather than low or non fat. I always have fat-free Greek yogurt around the house!

    That would save 1 blue point/serving! Can this be made with fat-free Greek yogurt?

      1. Do you think egg whites would work here? I’m trying to watch my cholesterol but this sounds delicious!

  25. This looks so good! Do you think there wouldake much of a difference if I use fat free Greek yogurt? It’s usually all I buy! Thanks.

    1. This recipe calls for a large cast iron skillet. Try a medium-sized one.
       Keep in mind you can reheat leftovers. I usually turn my microwave power down to 60% when reheating. Eggs particularly don’t like to be nuked.  
      I’m looking forward to trying this recipe.