This Cacio e Pepe Frittata is a enjoyable twist on the Italian pasta dish. Protein-packed with eggs, Parmesan cheese, roasted cauliflower and Greek yogurt to make it further creamy plus loads of black pepper.
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 extra of my favourite frittatas, attempt my Caramelized Onion, Purple Pepper and Zucchini Frittata and Cottage Cheese Egg and Sausage Frittata. And for extra enjoyable twists on cacio e pepe, attempt Cacio e Pepe Brussels Sprouts.
I partnered with Stonyfield Natural, my favourite yogurt model, to make this scrumptious frittata. Cacio e pepe means “cheese and pepper” in Italian. As a substitute of placing the flavors on pasta, I added them to this creamy frittata. It’s made with a lot of freshly floor pepper and contemporary Parmesan, plus quantity of Stonyfield Natural Complete Milk Greek Plain Yogurt to make it creamy and excessive in protein. The lemony yogurt sauce served on the facet makes it even creamier. It’s so good, I’m already craving it once more.
Stonyfield’s motto is nice on function. Good for you, good for the planet, and good in your style buds. It’s made with no poisonous, persistent pesticides, natural ingredients and stay lively cultures.
Learn how to Prepare dinner a Frittata
Fairly than cooking it onerous and quick beneath the broiler, this frittata advantages from a barely longer bake time in a lower-temperature oven. Alongside with the addition of Greek yogurt, the sluggish baking retains the eggs tender.
- Prepare dinner the cauliflower in an ovenproof skillet and then switch to a 425- diploma oven for six to eight minutes.
- Cut back the oven temp to 300 levels and pour the egg combination (eggs, cheese, yogurt, salt, and pepper) into the skillet.
- Prepare dinner for a couple of minute on the range and then return to the oven for 25-Half-hour.
Learn how to Meal Prep Frittatas:
This cacio e pepe frittata is superior as a make-ahead breakfast or brown-bag lunch. Simply put the baked frittata into 4 meal-prep containers, cowl, and refrigerate for as much as 4 days. You can too freeze leftover frittata for as much as three months. To reheat, microwave in 30-second intervals till heated by means of.
Extra Frittata Recipes You’ll Love:
Cacio e Pepe Frittata with Lemony Yogurt and Arugula Salad
This creamy and scrumptious Cacio e Pepe Frittata is a enjoyable twist on the Italian traditional pasta dish. A protein- packed breakfast, lunch or dinner.
- 12 large eggs
- ¾ cup freshly grated Pecorino Romano or Parmigiano Reggiano, plus extra for serving
- 1 ¼ cups Stonyfield Natural Complete Milk Greek Yogurt , divided
- 2 tsp freshly floor black pepper, plus extra for serving
- 1 tsp kosher salt
- 1 small head cauliflower
- 2 Tbsp extra-virgin olive oil
- 4 cups child arugula
- 1 lemon
Preheat the oven to 450F.
In a large mixing bowl, whisk the eggs, cheese, ¾ cup yogurt, pepper, and salt till integrated. Put aside.
Trim the cauliflower into florets; discard any powerful elements of the stem. Chop the cauliflower into small items.
Set a large ovenproof skillet (ideally forged iron) over medium-high warmth.
Add the olive oil; as soon as it begins to shimmer, add the cauliflower, stir to coat, and let cook undisturbed for 3 to 4 minutes, or till it begins to brown.
Stir and cook for a number of extra minutes to extend the browning. Give the cauliflower one final stir and switch the pan to the oven.
Roast till the it’s browned throughout, 6 to eight minutes.
Switch the skillet again to the stovetop (rigorously; it is going to be scorching!) and lower the oven to 300F. This may be achieved forward, or you possibly can simply pause and await the oven to chill down.
Set the skillet over medium-high warmth.
Pour within the egg combination and cook undisturbed for 30 seconds to 1 minute, or till the perimeters are simply starting to set.
Return to oven and bake the frittata till the top-center is simply set, 25 to Half-hour.
Whereas it bakes, zest half of the lemon and mix it with the remaining ½ cup yogurt.
Season frittata generously with black pepper.
Slice heat, straight from the skillet, or await the pan to chill down, set a large platter over the pan, and rigorously invert it.
Simply earlier than serving, toss the arugula with a little bit of lemon juice (2 teaspoons or so).
Serve slices of the frittata with about 1 beneficiant tablespoon of lemony yogurt and high with the arugula salad; end with black pepper and freshly grated Parmesan.
Serving: 1wedge, 1 heaping tbsp yogurt and arugula, Energy: 277kcal, Carbohydrates: 5.5g, Protein: 20g, Fats: 18.5g, Saturated Fats: 7g, Ldl cholesterol: 389mg, Sodium: 540.5mg, Fiber: 1.5g, Sugar: 2.5g
Blue Sensible Factors: 4
Inexperienced Sensible Factors: 8
Purple Sensible Factors: 4
Key phrases: breakfast frittata, cauliflower frittata, recipes with yogurt
Disclosure: This put up is sponsored by Stonyfield. Thanks for supporting the manufacturers that make Skinnytaste doable. All ideas are my very own.