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Cacio e Pepe Frittata served with fresh arugula salad

Cacio e Pepe Frittata

A delightful frittata that combines fluffy eggs with Pecorino Romano, freshly cracked black pepper, and is served with a zesty lemony yogurt and vibrant arugula salad.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Brunch, Main Course
Cuisine: Italian
Calories: 280
Ingredients Method Notes

Ingredients
  

For the frittata
  • 12 large large eggs These provide a fluffy base for the frittata.
  • 3/4 cup freshly grated Pecorino Romano or Parmigiano Reggiano Adds a sharp, nutty flavor.
  • 1 1/4 cups Stonyfield Organic Whole Milk Greek Yogurt Divided into two portions.
  • 2 tsp freshly ground black pepper Key seasoning for the dish.
  • 1 tsp kosher salt Enhances flavor.
  • 1 small head cauliflower Chopped into florets.
  • 2 Tbsp extra-virgin olive oil For sautéing.
For the salad
  • 4 cups baby arugula Adds freshness.
  • 1 lemon lemon Zest and juice for the dressing.

Method
 

Preparation
  1. Preheat the oven to 450°F (232°C).
  2. In a large mixing bowl, whisk together the eggs, cheese, ¾ cup yogurt, 2 tsp of black pepper, and salt until fully incorporated.
  3. Trim the cauliflower into florets and chop into small bites.
  4. Set a large ovenproof skillet over medium-high heat. Add 2 tablespoons of olive oil and let it shimmer.
Cooking
  1. Add the cauliflower to the hot oil, cook it undisturbed for about 3 to 4 minutes until it starts to brown.
  2. Stir and cook for a few more minutes until cauliflower is golden, then transfer to the oven and roast for 6 to 8 minutes.
  3. Carefully transfer the skillet back to the stovetop and reduce oven temperature to 300°F (149°C).
  4. Pour in the egg mixture and allow it to cook undisturbed for 30 seconds to 1 minute.
  5. Return the skillet to the oven and bake for 25 to 30 minutes until the top center is just set.
Finishing Touches
  1. Zest half of the lemon and combine it with the remaining ½ cup yogurt.
  2. Season the frittata generously with black pepper. Slice warm or cool slightly before transferring to a platter.
  3. Toss arugula with a bit of lemon juice before serving.
  4. Serve frittata slices topped with lemony yogurt and accompanied by the arugula salad.

Notes

Use room temperature eggs for a fluffier texture. Don't skip roasting the cauliflower for enhanced flavor. You can substitute arugula with spinach or mixed greens.