Grammy's Kitchen · Frittata · Cacio e Pepe Frittata with Lemony Yogurt and
One of 55 frittata recipes we measured
from www.skinnytaste.com
It ranks #4 of 55 for browning depth among the frittata recipes we compared. 30 cooks on www.skinnytaste.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 55.
| this recipe | typical | |
|---|---|---|
| dairy | 51% | 16% |
| fat | 5% | 5% |
| protein add | 12% | 28% |
| vegetables and beans | 20% | 60% |
| salt | 1% | 0% |
| aromatics | 0% | 16% |
| liquid | 51% | 15% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 600 g | 12 large eggs |
| 75 g | 3/4 cup freshly grated Pecorino Romano or Parmigiano Reggiano (plus more for serving) |
| 306 g | 1 1/4 cups Stonyfield Organic Whole Milk Greek Yogurt (divided) |
| 5 g | 2 tsp freshly ground black pepper (plus more for serving) |
| 6 g | 1 tsp kosher salt |
| 1 small head cauliflower | |
| 27 g | 2 Tbsp extra-virgin olive oil |
| 120 g | 4 cups baby arugula |
| 1 lemon |
Method: 16 steps, published by www.skinnytaste.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This is unbelievable! I've been cooking with Gina's recipes for years and I think this is my favorite breakfast yet! I was skeptical about putting yogurt and greens with eggs, but the combination is fantastic! Groceries are expensive, so I just used 12oz bag o” — a cook, 5.0★
“Flavor bomb! Did you expect anything less? The flavor from the roasted cauliflower is so unexpectedly bold. I love the simplicity of the dish using basic ingredients that I already had on hand. I subbed spinach for the arugula. I didn’t have lemon zest but I j” — a cook, 5.0★