The Cacio e Pepe Frittata is a fun twist to an Italian pasta dish. Full of protein with eggs, parmesan cheese, roasted cauliflower, and Greek yogurt to make it creamier plus lots of black pepper.
Casio e-baby omelette with cauliflower
Packed with protein Breakfast or lunchLunch or dinner made with roasted cauliflower, Greek yogurt, eggs, and Parmesan cheese served with a little yogurt and watercress salad. For more of my favorite frittata, try my own Caramelized onion, red pepper and zucchini frittata And the Egg Quraish cheese and sausage frittata. And for more fun on Casio eBaby, try Brussels sprouts Casio e-baby.
It has partnered with Stonyfield Organic, my favorite yogurt brand, to make the delicious frittata. Cacio e pepe in Italian means “cheese and pepper”. Instead of flavoring the pasta, I added it to a creamy frittata. It’s made with lots of freshly ground pepper and fresh Parmesan cheese, plus a good amount of Stonyfield Organic Full Fat Plain Greek Yogurt To make it creamy and rich in protein. The lemon yogurt sauce served on the side makes it more creamy. It’s so good, I’m really craving it again.
The Stonyfield logo is good on purpose. Good for you, good for the planet, good for your taste buds. It is made without toxic, persistent pesticides, organic ingredients, and live active cultures.
How to cook frittata
Instead of cooking hard and quickly under the grill, these pies benefit from a slightly longer baking time in a low-temperature oven. In addition to the addition of Greek yogurt, the slow bread keeps the freshness of the eggs.
- Cook the cauliflower in an oven skillet and then transfer it to an oven at 425 degrees for six to eight minutes.
- Lower the oven temperature 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 put back in the oven for 25-30 minutes.
How to take fritatas prep:
This cacio e pepe frittata is great as a takeaway breakfast or lunch from a brown bag. Simply place the baked frittata in 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, place them in the microwave at 30 second intervals until fully heated.
More frittata recipes you’ll love:
Casio e baby frittata with lemon yogurt and rocca salad
Creamy and delicious Cacio e Pepe Frittata is a playful twist to this classic Italian pasta dish. A high-protein breakfast, lunch or dinner.
- 12 Large eggs
- ¾ Glass Freshly grated Pecorino Romano or Parmigiano ReggianoAnd the Plus more for the service
- 1 ¼ Glasses Stonefield Full-Fat Organic Greek Yogurt And the divided
- 2 Teaspoon Freshly ground black pepperAnd the Plus more for the service
- 1 Teaspoon Kosher salt
- 1 Small head cauliflower
- 2 Tablespoon Extra virgin olive oil
- 4 Glasses Baby watercress
- 1 Lemon
Preheat oven to 450 degrees Fahrenheit.
In a large bowl, beat together the eggs, cheese, half cup of yogurt, pepper and salt until combined. Sit aside.
Prune cauliflower into florets. Get rid of any solid parts of the stem. Chop the cauliflower into small pieces.
Place a large ovenproof skillet (preferably cast iron) over a medium to high heat.
Add olive oil. Once it starts blinking, add the cauliflower and stir until it is covered, and let it cook undisturbed for 3 to 4 minutes, or until it starts turning brown.
Stir and cook for a few more minutes to increase browning. Finally, stir the cauliflower, and transfer the skillet to the oven.
Roast until fully browned, 6 to 8 minutes.
Transfer the pan back to the stove (carefully; it will be hot!) And lower the oven temperature to 300 degrees Fahrenheit. This can be done in advance, or you can stop and wait for the oven to cool down.
Place the skillet over a medium-high heat.
Pour in the egg mixture and cook without blurring for 30 seconds to 1 minute, or until the edges begin to hold together.
Return to the oven and bake the frittata until the top center is set, for 25 to 30 minutes.
While baking, grate half of a lemon and mix with a quarter cup of remaining yogurt.
Season the frittata in large quantities with black pepper.
Cut them into warm slices, straight from the skillet, or wait for the tray to cool down, place a large plate on top, and flip them carefully.
Immediately before serving, mix watercress with a pinch of lemon juice (2 teaspoons or so).
Serve the frittata slices with about 1 tablespoon of lemon yogurt and top with the watercress salad. Finish with black pepper and fresh grated Parmesan cheese.
service: 1Wedge, 1 tablespoon yogurt and watercressAnd the Calories: 277CaloriesAnd the Carbohydrates: 5.5GAnd the protein: 20GAnd the Fat: 18.5GAnd the Saturated fat: 7GAnd the Cholesterol: 389MgAnd the sodium: 540.5MgAnd the the basic: 1.5GAnd the sugar: 2.5G
Blue Smart Points: 4
Green Smart Points: 8
Purple Smart Dots: 4
Key words: Breakfast frittata, cauliflower frittata, and recipes with yogurt
Disclosure: This post is sponsored Stonefield. Thank you for supporting the brands that make Skinnytaste possible. All my thoughts.