This Cacio e Pepe Frittata is an interesting variation of pasta. Protein is packed with eggs, Parmesan cheese, grilled cauliflower and Greek yogurt to make it more creamy and more black pepper.
Cacio e Pepe omelet with cauliflower
An encapsulated protein breakfast or brunchLunch or dinner is prepared with grilled cauliflower, Greek yogurt, eggs and Parmesan served with passion fruit yogurt and arugula salad. For more of my favorite frittatas, give it a try Caramel onion, red pepper and Frittata zucchini and Egg cheese and sausage frittata. And for more fun on cacio e pepe, give it a try Cacio e Pepe Brussels Sprouts.
I teamed up with Stonyfield Organic, my favorite yogurt brand, to make this delicious frittata. Cacio e pepe means “cheese and pepper” in Italian. Instead of flavoring the pasta, I added them to this creamy frittata. It’s made with lots of freshly ground pepper and fresh Parmesan, along with the same amount Stonyfield organic full cream Greek yogurt to make it creamy and protein-rich. The lemon yogurt sauce served on the side makes it even more creamy. Already too, already craving.
Stonyfield’s motto is life with purpose. Good for you, good for the planet, and good for your taste buds. It is made without harmful, persistent pesticides, organic ingredients, and active living cultures.
How to cook frittata
Instead of cooking it quickly and hard in the oven, this frittata benefits from slightly longer baking times in the lower temperature oven. Along with the addition of Greek yogurt, slow baking will help soften the eggs.
- Cook the cauliflower in an insulated pan and then transfer to the 425 degree oven for six to eight minutes.
- Lower the oven temperature to 300 degrees and pour the egg mixture (egg, cheese, yogurt, salt and pepper) into the pan.
- Cook for about a minute on the stove and then return to the oven for 25-30 minutes.
How to prepare the Frittatas meal:
This cacio e pepe frittata is great as a pre-prepared breakfast or lunch with a brown bag. Simply place the baked frittata in four pre-meal containers, cover and keep in the refrigerator for up to four days. You can also freeze leftover frittata for up to three months. To warm up, microwave for 30 seconds until overheated.
Other Frittata recipes you’ll love:
Cacio e Pepe Frittata with lemon yogurt and Arugula lettuce
This creamy and delicious Cacio e Pepe Frittata is an interesting variation of the classic pasta dish. Breakfast, lunch, or dinner is high in protein.
- twelfth large eggs
- ¾ the cup Pecorino Romano or Parmigiano Reggiano newly planed, plus to serve
- 1 ¼ the cup Stonyfield organic full cream Greek yogurt , share
- 2 teaspoon just mashed peppercorns, plus to serve
- first teaspoon kosher salt
- first small head cauliflower
- 2 Tbsp virgin olive oil
- 4 the cup baby arugula
- first Lemon
Preheat oven at 450F.
In a large mixing bowl, beat eggs, cheese, ¾ cup yogurt, pepper and salt until blended. Set aside.
Cut the cauliflower into flowers; remove any hard parts of the stem. Cut the cauliflower into small pieces.
Place a large insulating pan (preferably cast iron) on medium to high heat.
Add olive oil; When it starts to sparkle, add the cauliflower, stir to coat the paint, and let it sit for 3 to 4 minutes or until it starts to brown.
Stir and cook for a few more minutes to increase browning. Add the cauliflower one last time, then transfer the pan to the oven.
Roast until well browned, 6 to 8 minutes.
Transfer the pan back to the stove (be careful because it will be hot!) And lower the oven to 300F. This can be done first or you can pause and wait for the oven to cool.
Place the pan on medium and high heat.
Pour the egg mixture and cook for 30 seconds to 1 minute or until the edges just start to thicken.
Return to oven and frittata until top center is set, within 25 to 30 minutes.
While the cake is cooked, peel half of the lemon and combine it with the remaining cup of yogurt.
Seasoning rich frittata with black pepper.
Rub the kettle directly from the pan or wait for the pan to cool, place a large plate on the pan and carefully turn the pan overside.
Just before serving, mix the arugula with a little lemon juice (2 teaspoons or more).
Serve frittata slices with about 1 teaspoon of lemon yogurt and topped with arugula salad; finished with freshly ground black pepper and Parmesan.
Serve: firstSeasoning seeds, 1 tbsp of yogurt and arugula vegetables, Calories: 277kcal, Carbohydrates: 5.5g, Protein: 20g, Fat: 18.5g, Saturated fat: 7g, Cholesterol: 389mg, Sodium: 540.5mg, Fiber: 1.5g, Street: 2.5g
Blue Smart Score: 4
Green Smart Score: 8
Purple Smart Score: 4
Key word: Breakfast frittata, cauliflower frittata, recipes with yogurt
Disclosure: This post is sponsored by Stonyfield. Thank you for your support of the brands that make Skinnytaste possible. All thoughts are mine.