Cacio e Pepe Frittata with Cauliflower and Lemony Yogurt
This Cacio e Pepe Frittata is an enjoyable twist on the Italian pasta meal. Protein-packed with eggs, Parmesan cheese, roasted cauliflower and Greek yogurt to make it additional velvety plus a lot of black pepper.
Cacio e Pepe Frittata with Cauliflower
A protein- jam-packed breakfast or breakfast, lunch or supper made with roasted cauliflower, Greek yogurt, eggs, and Parmesan served with a dollop of lemony yogurt and arugula salad. For more of my preferred frittatas, attempt my Caramelized Onion, Red Pepper and Zucchini Frittata and Home Cheese Egg and Sausage Frittata. And for more enjoyable twists on cacio e pepe, attempt Cacio e Pepe Brussels Sprouts.
I partnered with Stonyfield Organic, my preferred yogurt brand name, to make this tasty frittata. Cacio e pepe implies “cheese and pepper” in Italian. Rather of putting the tastes on pasta, I included them to this velvety frittata. It’s made with great deals of newly ground pepper and fresh Parmesan, plus an excellent quantity of Stonyfield Organic Whole Milk Greek Plain Yogurt to make it velvety and high in protein. The lemony yogurt sauce served on the side makes it even creamier. It’s so great, I’m currently yearning it once again.
Stonyfield’s slogan is great on function. Helpful for you, great for the world, and great for your taste. It’s made with no poisonous, relentless pesticides, natural active ingredients and live active cultures.
How to Prepare a Frittata
Instead of cooking it set under the broiler, this frittata gain from a somewhat longer bake time in a lower-temperature oven. Along with the addition of Greek yogurt, the sluggish baking keeps the eggs tender.
- Prepare the cauliflower in an ovenproof frying pan and after that move to a 425- degree oven for 6 to 8 minutes.
- Decrease the oven temperature to 300 degrees and put the egg mix (eggs, cheese, yogurt, salt, and pepper) into the frying pan.
- Prepare for about a minute on the range and after that go back to the oven for 25-30 minutes.
How to Meal Preparation Frittatas:
This cacio e pepe frittata is remarkable as a make-ahead breakfast or brown-bag lunch. Simply put the baked frittata into 4 meal-prep containers, cover, and cool for approximately 4 days. You can likewise freeze remaining frittata for approximately 3 months. To reheat, microwave in 30-second periods up until heated up through.
More Frittata Recipes You’ll Love:
Cacio e Pepe Frittata with Lemony Yogurt and Arugula Salad
This velvety and tasty Cacio e Pepe Frittata is an enjoyable twist on the Italian traditional pasta meal. A protein- jam-packed breakfast, lunch or supper.
- 12 big eggs
- ¾ cup newly grated Pecorino Romano or Parmigiano Reggiano, plus more for serving
- 1 ¼ cups Stonyfield Organic Whole Milk Greek Yogurt , divided
- 2 tsp newly ground black pepper, plus more for serving
- 1 tsp kosher salt
- 1 little head cauliflower
- 2 Tablespoon extra-virgin olive oil
- 4 cups infant arugula
- 1 lemon
Preheat the oven to 450F.
In a big blending bowl, blend the eggs, cheese, ¾ cup yogurt, pepper, and salt up until included. Reserve.
Cut the cauliflower into florets; dispose of any hard parts of the stem. Slice the cauliflower into little pieces.
Set a big ovenproof frying pan (ideally cast iron) over medium-high heat.
Include the olive oil; once it begins to sparkle, include the cauliflower, stir to coat, and let cook undisturbed for 3 to 4 minutes, or up until it begins to brown.
Stir and prepare for a couple of more minutes to increase the browning. Offer the cauliflower one last stir and move the pan to the oven.
Roast up until the it’s browned all over, 6 to 8 minutes.
Transfer the frying pan back to the stovetop (thoroughly; it will be hot!) and reduce the oven to 300F. This can be done ahead, or you can simply stop briefly and await the oven to cool off.
Set the frying pan over medium-high heat.
Pour in the egg mix and cook undisturbed for 30 seconds to 1 minute, or up until the edges are simply starting to set.
Go back to oven and bake the frittata up until the top-center is simply set, 25 to thirty minutes.
While it bakes, zest half of the lemon and integrate it with the staying ½ cup yogurt.
Season frittata kindly with black pepper.
Slice warm, straight from the frying pan, or await the pan to cool off, set a big plate over the pan, and thoroughly invert it.
Right before serving, toss the arugula with a little lemon juice (2 teaspoons or two).
Serve pieces of the frittata with about 1 generous tablespoon of lemony yogurt and top with the arugula salad; surface with black pepper and newly grated Parmesan.
Serving: 1wedge, 1 heaping tablespoon yogurt and arugula, Calories: 277kcal, Carbohydrates: 5.5g, Protein: 20g, Fat: 18.5g, Hydrogenated Fat: 7g, Cholesterol: 389mg, Salt: 540.5mg, Fiber: 1.5g, Sugar: 2.5g
Blue Smart Points: 4
Green Smart Points: 8
Purple Smart Points: 4
Keywords: breakfast frittata, cauliflower frittata, dishes with yogurt
Disclosure: This post is sponsored by Stonyfield. Thank you for supporting the brand names that make Skinnytaste possible. All ideas are my own.
Jobber Wiki author Frank Long contributed to this report.