Cacio e Pepe Frittata with Cauliflower and a Lemony Yogurt and Arugula Salad

Modified from a Skinnytaste.com 

Makes 8 servings 

Ingredients:

• 10 large eggs
• ¾ C freshly grated Pecorino Romano or Parmiagiano Reggiano (plus more for serving)
• 1 ¼ C Non Fat Greek Yogurt (3/4 C for egg mixture, ½ C for lemony yogurt sauce)
• 2 tsp freshly ground pepper (plus more for serving)
• Dash salt
• 1 small head cauliflower, chopped into small pieces
• 2 Tbl olive oil
• 4 C baby arugula
• 1 lemon- zest and juice

Directions:

1. Dice cauliflower, removing tough parts of the stem.
2. Preheat oven to 300 degrees.
3. Heat an 8-10 inch cast iron skillet or oven proof pan over medium, medium-high heat and add oil; when it starts to shimmer, add the cauliflower and stir to coat. Cook, stirring at times until it starts to get golden brown. Alternatively, you can start it on the stove and put into a 400-degree oven to roast while you prepare the eggs. Reduce the heat to 300 degrees when you pull out the cauliflower to add the egg mixture.
4. In a large bowl, whisk the eggs and add cheese and ¾ C of the yogurt, dash of salt and the pepper.
5. Once cauliflower is golden, turn off the heat and add the egg mixture to the pan. Let sit for 1-2 minutes until the edges just begin to set then put into the oven.
6. Cook ~25-30 minutes until the top-center is just set and knife comes out clean when inserted.
7. While it bakes, zest half the lemon and combine with ½ C yogurt and toss arugula with 1 Tbl lemon juice.
8. Remove frittata and serve from the pan or let cool a few minutes then set a large platter over the pan and carefully invert it to serve.
9. Serve each slice with a generous tablespoon of lemony yogurt and top with the argula; add more pepper and cheese as desired.

Nutrition Information per serving:

Calories 246kcal
Carbohydrates 4.6g
Protein 18g
Fat 18g
Saturated fat 7g
Cholesterol 254mg
Sodium 560mg
Fiber 1g
Calcium 290mg
Potassium 270.7mg