Cacio e Pepe Frittata with Lemony Yogurt and Arugula Salad

Step 1

Preheat the oven to 450F.

Step 2

In a large mixing bowl, whisk the eggs, cheese, ¾ cup yogurt, pepper, and salt until incorporated. Set aside.

Step 3

Trim the cauliflower into florets; discard any tough parts of the stem. Chop the cauliflower into small pieces.

Step 4

Set a large ovenproof skillet (preferably cast iron) over medium-high heat.

Step 5

Add the olive oil; once it starts to shimmer, add the cauliflower, stir to coat, and let cook undisturbed for 3 to 4 minutes, or until it starts to brown.

Step 6

Stir and cook for a few more minutes to increase the browning. Give the cauliflower one last stir and transfer the pan to the oven.

Step 7

Roast until the it’s browned all over, 6 to 8 minutes.

Step 8

Transfer the skillet back to the stovetop (carefully; it will be hot!) and decrease the oven to 300F. This can be done ahead, or you can just pause and wait for the oven to cool down.

Step 9

Set the skillet over medium-high heat.

Step 10

Pour in the egg mixture and cook undisturbed for 30 seconds to 1 minute, or until the edges are just beginning to set.

Step 11

Return to oven and bake the frittata until the top-center is just set, 25 to 30 minutes.

Step 12

While it bakes, zest half of the lemon and combine it with the remaining ½ cup yogurt.

Step 13

Season frittata generously with black pepper.

Step 14

Slice warm, directly from the skillet, or wait for the pan to cool down, set a large platter over the pan, and carefully invert it.

Step 15

Just before serving, toss the arugula with a bit of lemon juice (2 teaspoons or so).

Step 16

Serve slices of the frittata with about 1 generous tablespoon of lemony yogurt and top with the arugula salad; finish with black pepper and freshly grated Parmesan.