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, strive my Caramelized Onion, Pink Pepper and Zucchini Frittata and Cottage Cheese Egg and Sausage Frittata. And for extra enjoyable twists on cacio e pepe, strive 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 recent Parmesan, plus a great quantity of Stonyfield Natural Entire 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 objective. Good for you, good for the planet, and good in your style buds. It’s made with no poisonous, persistent pesticides, natural components and dwell lively cultures.
The best way to Cook dinner a Frittata
Relatively than cooking it laborious and quick underneath the broiler, this frittata advantages from a barely longer bake time in a lower-temperature oven. Together with the addition of Greek yogurt, the sluggish baking retains the eggs tender.
- Cook dinner the cauliflower in an ovenproof skillet after which 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.
- Cook dinner for a couple of minute on the range after which return to the oven for 25-Half-hour.
The best way 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 may also freeze leftover frittata for as much as three months. To reheat, microwave in 30-second intervals till heated by.
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 massive eggs
- ¾ cup freshly grated Pecorino Romano or Parmigiano Reggiano, plus extra for serving
- 1 ¼ cups Stonyfield Natural Entire 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 big mixing bowl, whisk the eggs, cheese, ¾ cup yogurt, pepper, and salt till integrated. Put aside.
-
Trim the cauliflower into florets; discard any robust components of the stem. Chop the cauliflower into small items.
-
Set a big 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 dinner undisturbed for 3 to 4 minutes, or till it begins to brown.
-
Stir and cook dinner for a couple 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; will probably be scorching!) and reduce the oven to 300F. This may be performed forward, or you may simply pause and await the oven to chill down.
-
Set the skillet over medium-high warmth.
-
Pour within the egg combination and cook dinner 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, instantly from the skillet, or await the pan to chill down, set a big platter over the pan, and punctiliously 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 prime 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 Good Factors: 4
Inexperienced Good Factors: 8
Purple Good Factors: 4
Key phrases: breakfast frittata, cauliflower frittata, recipes with yogurt
Disclosure: This submit is sponsored by Stonyfield. Thanks for supporting the manufacturers that make Skinnytaste potential. All ideas are my very own.