This Cacio e Pepe Frittata is a fun twist on the Italian pasta dish. Protein-packed with eggs, Parmesan cheese, roasted cauliflower and Greek yogurt to make it extra creamy plus plenty 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 more of my favorite frittatas, try my Caramelized Onion, Red Pepper and Zucchini Frittata and Cottage Cheese Egg and Sausage Frittata. And for more fun twists on cacio e pepe, try Cacio e Pepe Brussels Sprouts.
I partnered with Stonyfield Organic, my favorite yogurt brand, to make this delicious frittata. Cacio e pepe means “cheese and pepper” in Italian. Instead of putting the flavors on pasta, I added them to this creamy frittata. It’s made with lots of freshly ground pepper and fresh Parmesan, plus a good amount of Stonyfield Organic Whole Milk Greek Plain Yogurt to make it creamy and high in protein. The lemony yogurt sauce served on the side makes it even creamier. It’s so good, I’m already craving it again.
Stonyfield’s motto is good on purpose. Good for you, good for the planet, and good for your taste buds. It’s made with no toxic, persistent pesticides, organic ingredients and live active cultures.
How to Cook a Frittata
Rather than cooking it hard and fast under the broiler, this frittata benefits from a slightly longer bake time in a lower-temperature oven. Along with the addition of Greek yogurt, the slow baking keeps the eggs tender.
Cook the cauliflower in an ovenproof skillet and then transfer to a 425- degree oven for six to eight minutes.
Reduce the oven temp to 300 degrees and pour the egg mixture (eggs, cheese, yogurt, salt, and pepper) into the skillet.
Cook for about a minute on the stove and then return to the oven for 25-30 minutes.
How to Meal Prep Frittatas:
This cacio e pepe frittata is awesome as a make-ahead breakfast or brown-bag lunch. Just put the baked frittata into four meal-prep containers, cover, and refrigerate for up to four days. You can also freeze leftover frittata for up to three months. To reheat, microwave in 30-second intervals until heated through.
More Frittata Recipes You’ll Love:
Cacio e Pepe Frittata with Lemony Yogurt and Arugula Salad
Prep Time: 10mins
Cook Time: 50mins
Total Time: 1hr
This creamy and delicious Cacio e Pepe Frittata is a fun twist on the Italian classic pasta dish. A protein- packed breakfast, lunch or dinner.
¾cupfreshly grated Pecorino Romano or Parmigiano Reggiano, plus more for serving