Cacio e Pepe Frittata with Lemony Yogurt and Arugula Salad
User Reviews
5
Cacio e Pepe Frittata with Lemony Yogurt and Arugula Salad
Description
This recipe features a frittata made from eggs whisked with Pecorino Romano cheese, black pepper, and Greek yogurt, enhancing creaminess and tang. Roasted cauliflower florets provide a nutty, caramelized bite. The frittata cooks first on the stovetop then finishes gently in the oven to set without overbaking. The accompanying arugula salad dressed with lemon juice adds a sharp, peppery freshness that complements the rich frittata flavors.
The dish brings together creamy, savory eggs with the subtle crunch and flavor of roasted cauliflower and a crisp, citrusy salad. It’s a balanced meal showcasing the classic cacio e pepe flavor profile in a frittata format, accented by herbaceous arugula and bright lemon.
Ingredients
- 12 egg large
- ¾ cup Pecorino Romano cheese plus more for serving, freshly grated, or Parmigiano Reggiano
- 1 ¼ cups Greek yogurt divided, whole milk, Stonyfield Organic
- 2 tsp black pepper plus more for serving, freshly ground
- 1 tsp kosher salt
- 1 small head cauliflower
- 2 Tbsp extra-virgin olive oil
- 4 cups arugula baby
- 1 lemon
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.
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 277 kcal
% Daily Value*
| Serving | 1wedge, 1 heaping tbsp yogurt and arugula | |
| Calories | 277kcal | 14% |
| Carbohydrates | 5.5g | 2% |
| Protein | 20g | 40% |
| Fat | 18.5g | 28% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 389mg | 130% |
| Sodium | 540.5mg | 23% |
| Fiber | 1.5g | 6% |
| Sugar | 2.5g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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