Description
Cacio e Pepe Frittata is a fun twist on the Italian pasta dish. Protein-packed with roasted cauliflower and Greek yogurt to make it creamy.
Yield: 6servings | Serving Size: 1wedge, 1 heaping tbsp yogurt and arugula
Ingredients
12large eggs
¾cupfreshly grated Pecorino Romano or Parmigiano Reggiano, plus more for serving
1 ¼cupsStonyfield Organic Whole Milk Greek Yogurt, divided
2tspfreshly ground black pepper, plus more for serving
1tspkosher salt
1small headcauliflower
2Tbspextra-virgin olive oil
4cupsbaby arugula
1lemon
Instructions
- 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.
