If you’re looking for a dish that brings together the comforting flavors of Italy with a healthy twist, then this Cacio e Pepe Frittata with Cauliflower and Lemony Yogurt is just what you need. This frittata is not only packed with protein from the eggs but also brings the nutty and savory notes of Pecorino Romano cheese and the vibrant freshness of lemony yogurt. The addition of cauliflower and pepper adds a delightful texture and flavor, making this dish perfect for brunch or a light dinner.
Imagine cutting into a fluffy frittata, where every bite is a harmonious blend of creamy cheese, roasted cauliflower, and a zesty yogurt sauce. This dish is a true celebration of simple ingredients that come together beautifully, promising to impress your family and friends alike.
Why This Recipe Is Reliable
This Cacio e Pepe Frittata with Cauliflower and Lemony Yogurt is a reliable recipe because it utilizes straightforward techniques and commonly available ingredients. The frittata is both forgiving and versatile, allowing for substitutions based on what you have on hand. Plus, it can be enjoyed warm or at room temperature, making it perfect for meal prepping or entertaining. With a few simple steps, you can create a delicious dish that feels elegant without requiring advanced cooking skills.
What You’ll Gather
- 12 large eggs: The base of your frittata, providing protein and structure.
- 1 cup freshly grated Pecorino Romano or Parmigiano Reggiano: For that rich, cheesy flavor.
- 1 cup Stonyfield Organic Whole Milk Greek Yogurt, divided: Adds creaminess and tang.
- 2 tsp freshly ground black pepper: Key to the classic Cacio e Pepe flavor.
- 1 tsp kosher salt: Enhances the overall flavor.
- 1 small head cauliflower: For texture and a subtle nutty flavor.
- 2 tbsp extra-virgin olive oil: For roasting and flavor.
- 4 cups baby arugula: A fresh, peppery garnish.
- 1 lemon: For a bright, citrusy yogurt sauce.
Toolbox for This Recipe
- Oven-safe skillet: A must for cooking the frittata evenly.
- Mixing bowls: For whisking eggs and combining ingredients.
- Whisk: To ensure eggs are fluffy and combined well.
- Knife and cutting board: For chopping cauliflower and other ingredients.
- Grater: To grate cheese fresh for optimal flavor.
Cacio e Pepe Frittata with Cauliflower and Lemony Yogurt, Made Easy
Step 1: Prepare the Cauliflower
Start by preheating your oven to 425°F (220°C). While the oven heats, cut the small head of cauliflower into bite-sized florets. Toss the florets in a large bowl with 2 tablespoons of extra-virgin olive oil, a pinch of salt, and a sprinkle of black pepper. Spread them out on a baking sheet and roast for about 20 minutes, or until they are golden brown and tender. This step is crucial, as roasting will bring out the sweetness in the cauliflower.
Step 2: Whisk the Eggs and Cheese
In a large mixing bowl, crack 12 large eggs. Add 1 cup of freshly grated Pecorino Romano or Parmigiano Reggiano, 2 teaspoons of freshly ground black pepper, and 1 teaspoon of kosher salt. Whisk everything together until well combined. The eggs should be fluffy and slightly frothy, which will translate to a light and airy frittata.
Step 3: Combine Ingredients
Once the cauliflower is roasted, remove it from the oven and let it cool for a few minutes. Gently fold the roasted cauliflower into the egg mixture, ensuring an even distribution. This combination of ingredients sets the stage for a delightful fusion of flavors in your frittata.
Step 4: Cook the Frittata
Heat your oven-safe skillet over medium heat. Pour the egg and cauliflower mixture into the skillet, allowing it to cook for about 5 minutes on the stovetop until the edges begin to set. Then, transfer the skillet to the preheated oven. Bake for 15-20 minutes until the frittata is fully set and slightly puffed. The top should be golden and firm.
Step 5: Prepare the Lemony Yogurt
While the frittata is baking, prepare the lemony yogurt sauce. In a small bowl, mix 1 cup of Stonyfield Organic Whole Milk Greek Yogurt with the zest and juice of 1 lemon. This creamy sauce adds a refreshing note to the frittata and balances the richness of the cheese.
Step 6: Serve and Garnish
Once the frittata is done baking, remove it from the oven and let it cool for a few minutes. Cut it into wedges and serve it warm or at room temperature. Drizzle the lemony yogurt over each slice and top with a handful of fresh baby arugula. For an extra touch, sprinkle more grated cheese and freshly ground black pepper on top. Enjoy the beautiful marriage of flavors in every bite!
Fit It to Your Goals
- Vegetarian option: This dish is already vegetarian-friendly, making it a great choice for plant-based diets.
- Low-carb alternative: Skip the arugula and serve with a side salad for a lighter meal.
- Protein boost: Add in cooked turkey bacon or sausage for an extra protein kick.
- Herb variations: Mix in fresh herbs like parsley or basil for additional flavor.
Insider Tips
- For a creamier texture, consider adding a splash of cream to the egg mixture.
- Experiment with different cheeses such as feta or goat cheese for a unique twist.
- If you prefer a bit of heat, add a pinch of red pepper flakes to the egg mixture.
- Feel free to swap the cauliflower for other vegetables like broccoli or spinach.
Storage & Reheat Guide
This Cacio e Pepe Frittata with Cauliflower and Lemony Yogurt stores well in the refrigerator for up to 3 days. Allow it to cool completely before transferring it to an airtight container. To reheat, simply place a slice in the microwave for 30-60 seconds, or warm it in a skillet over low heat until heated through. Enjoy it for breakfast, lunch, or dinner!
Cacio e Pepe Frittata with Cauliflower and Lemony Yogurt Q&A
Can I use different vegetables in this frittata?
Absolutely! This frittata is very versatile. Feel free to substitute cauliflower with other vegetables like bell peppers, zucchini, or spinach, depending on your preferences.
How do I know when the frittata is done?
The frittata is done when it is set in the center and slightly puffed. A toothpick inserted into the middle should come out clean, and the edges should be golden brown.
Can I make this frittata ahead of time?
Yes, you can prepare the frittata ahead of time. It keeps well in the refrigerator, making it a great option for meal prep. Just reheat when you’re ready to serve.
What can I serve with the frittata?
This frittata pairs wonderfully with a simple green salad or a side of roasted vegetables. For a heartier meal, consider serving it alongside crusty bread or a light pasta dish like Creamy Garlic Shrimp Linguine With Lemon Zest.
Wrap-Up
This Cacio e Pepe Frittata with Cauliflower and Lemony Yogurt is a delightful dish that encapsulates the essence of Italian cooking while providing a nutritious option for any meal. With its creamy texture, robust flavors, and the refreshing zing from the lemony yogurt, it is sure to become a favorite in your household. Whether you are serving it at a brunch gathering or enjoying it as a simple weeknight dinner, this frittata is a true crowd-pleaser. Dive into this recipe and experience the deliciousness for yourself!
Cacio e Pepe Frittata with Cauliflower and Lemony Yogurt
Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C). Cut the cauliflower into bite-sized florets, toss with olive oil, salt, and pepper, and roast for about 20 minutes.
- In a mixing bowl, whisk together eggs, grated cheese, black pepper, and salt until fluffy and well combined.
- Fold the roasted cauliflower into the egg mixture gently for even distribution.
- Heat the skillet over medium heat, pour in the mixture, cook for about 5 minutes, then transfer to the oven and bake for 15-20 minutes until set.
- For the lemony yogurt, mix yogurt with the zest and juice of the lemon in a small bowl.
- Serve the frittata warm or at room temperature, drizzled with lemony yogurt and garnished with arugula.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat slices in the microwave for 30-60 seconds or in a skillet over low heat.
- Feel free to swap cauliflower with other vegetables like broccoli or spinach.
