Cacio e Pepe Frittata with Arugula Salad
60 min436 kcal each
A peppery Pecorino frittata over browned cauliflower, served with lemon-zest yogurt and a lemony rocket salad. Slices hold for days and eat well cold.
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Plan this recipeIngredients
for 4 servings- Eggs12 piece
- Pecorino Romano, grated60 g
- Greek yogurt, plain, whole300 g
- Cauliflower1 piece
- Olive oil2 tbsp
- Arugula80 g
- Lemon juice2 tsp
- Lemon zest1 tsp
- Black pepper2 tsp
- Salt1 tsp
Method
Prep 10 min · cook 50 min- Heat the oven to 230 °C.
- Whisk the eggs, Pecorino, 180 g of the yogurt, the pepper and salt.
- Chop the cauliflower small. Heat the oil in a 25 cm ovenproof pan over medium-high heat, add the cauliflower and leave it for 3–4 minutes to brown, then stir and cook a few minutes more.
- Roast the pan in the oven for 6–8 minutes until the cauliflower is browned, then lower the oven to 150 °C.
- Back on the hob over medium-high heat, pour in the eggs and cook for 30–60 seconds until the edges begin to set, then bake for 25–30 minutes until the centre is just set.
- Stir the lemon zest into the remaining yogurt and toss the arugula with the lemon juice.
- Serve wedges with a spoonful of lemon yogurt, the salad and more pepper.
- The frittata keeps 4 days in the fridge; eat cold or warm slices for 45 seconds. Dress the salad just before eating.
Nutrition
per servingCal
436
Protein
33g
Carbs
10g
Fat
29g
Of 6.1g of sugar per serving, 0g is added sugar.
Of 29g of fat per serving, 10g is saturated.
