Cacio e Pepe Frittata with Lemony Yogurt and Arugula Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy baked egg dish inspired by the Italian pasta carbonara, made with parmesan and black pepper, served alongside a lemony yogurt sauce and arugula salad. Works as breakfast, lunch, or dinner and is protein-packed.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 12 large eggs
- ¾ cup freshly grated Pecorino Romano or Parmigiano Reggiano (plus more for serving)
- 1 ¼ cups Stonyfield Organic Whole Milk Greek Yogurt (divided)
- 2 tsp freshly ground black pepper (plus more for serving)
- 1 tsp kosher salt
- 1 small head cauliflower
- 2 Tbsp extra-virgin olive oil
- 4 cups baby arugula
- 1 lemon
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 50m
- Sodium
- 1084mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 492mg
- Calcium
- 401mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1084MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.