This Cacio e Pepe Frittata is a fun twist on the Italian pasta dish. High in protein with eggs, parmesan, roasted cauliflower, and Greek yogurt to make it extra creamy, plus lots of black pepper.
Cacio e Pepe omelette with cauliflower
A high protein breakfast or brunch, lunch or dinner with roasted cauliflower, Greek yogurt, eggs and parmesan, served with a dash of lemon yogurt and arugula salad. For more of my favorite frittatas, try my caramelized onion, red pepper, and zucchini frittata, as well as frittata with cottage cheese egg and sausage. And for more fun at Cacio e Pepe, try Cacio e Pepe Brussels sprouts.
I teamed up with Stonyfield Organic, my favorite brand of yogurt, 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 lemon yogurt sauce served on the side makes it even creamier. It’s so good I’m longing for it again.
Stonyfield’s motto is purposely good. Good for you, good for the planet, and good for your taste buds. It is made without toxic, persistent pesticides, organic ingredients, and live active cultures.
How to cook a frittata
Instead of cooking it hard and quickly under the grill, this frittata benefits from a slightly longer baking time in a lower temperature oven. Along with the addition of Greek yogurt, slow baking will keep the eggs tender.
- Cook the cauliflower in an ovenproof pan, then place in a 425-degree oven for six to eight minutes.
- Reduce the oven temperature to 300 degrees and pour the egg mixture (eggs, cheese, yogurt, salt and pepper) into the pan.
- Cook on the stove for about a minute, then return to the oven for 25 to 30 minutes.
Preparation of frittatas:
This Cacio e Pepe Frittata is ideal as a make-ahead breakfast or brown bag lunch. Simply place the baked frittata in four meal preparation containers, cover and refrigerate for up to four days. You can also freeze leftover frittata for up to three months. To reheat, heat the microwave at 30-second intervals until it is completely heated.
More Frittata Recipes You’ll Love:
Cacio e Pepe Frittata with lemon yogurt and rocket salad
Preparation time: 10 min
Cooking time: 50 min
Total time: 1 Mr
This creamy and delicious Cacio e Pepe Frittata is a fun twist on the classic Italian pasta dish. A high protein breakfast, lunch, or dinner.
- 12th Big eggs
- ¾ Cup freshly grated Pecorino Romano or Parmigiano Reggiano, plus more to serve
- 1 ¼ cups Stonyfield Organic Whole Milk Greek Yogurt , divided
- 2 TL freshly ground black pepper, plus more to serve
- 1 TL kosher salt
- 1 small head cauliflower
- 2 tablespoon Extra virgin olive oil
- 4th cups arugula
- 1 lemon
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Preheat the oven to 450F.
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Whisk eggs, cheese, ¾ cup yogurt, pepper and salt in a large mixing bowl until incorporated. Put aside.
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Cut the cauliflower into florets; Discard any hard parts of the handle. Cut the cauliflower into small pieces.
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Set a large ovenproof pan (cast iron preferably) over medium-high heat.
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Add the olive oil; As soon as it starts to shimmer, add the cauliflower, stir it, and let it cook undisturbed for 3 to 4 minutes or until it starts to brown.
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Stir and cook for a few more minutes to increase browning. Stir the cauliflower one last time and place the pan in the oven.
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Roast for 6 to 8 minutes until everything is brown.
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Transfer the pan back to the hob (careful; it gets hot!) And set the oven to 300F. This can be done in advance, or you can just take a break and wait for the oven to cool.
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Set the pan on medium to high heat.
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Pour in the egg mixture and cook undisturbed for 30 seconds to 1 minute, or until the edges have just set.
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Return to the oven and bake the frittata for 25 to 30 minutes, until the top center is just set.
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While baking, peel half of the lemon and combine with the remaining ½ cup of yogurt.
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Season the frittata generously with black pepper.
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Cut it straight out of the pan while warm or wait for the pan to cool. Place a large platter over the pan and carefully flip it over.
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Just before serving, toss the rocket with a little lemon juice (about 2 teaspoons).
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Serve the frittata slices with about 1 generous tablespoon of lemon yoghurt and top with the rocket salad; Finish with black pepper and freshly grated parmesan.
Portion: 1Wedge, 1 heaped tablespoon of yogurt and rocket, Calories: 277kcal, Carbohydrates: 5.5G, Protein: 20thG, Fat: 18.5G, Saturated fatty acids: 7thG, Cholesterol: 389mg, Sodium: 540.5mg, Fiber: 1.5G, Sugar: 2.5G
Blue Smart Points: 4th
Green Smart Points: 8th
Purple Smart Points: 4th
Keywords: Breakfast frittata, cauliflower frittata, recipes with yogurt
Disclosure: This post is sponsored by Stonyfield. Thank you for supporting the brands that make Skinnytaste possible. All thoughts are my own.
Posted March 20, 2021 by Gina
