Cacio e Pepe Frittata med citronyoghurt och rucolasallad

👩‍🍳 Gör så här

1. 1
   Preheat the oven to 450F.
2. 2
   In a large mixing bowl, whisk the eggs, cheese, ¾ cup yogurt, pepper, and salt until incorporated. Set aside.
3. 3
   Trim the cauliflower into florets; discard any tough parts of the stem. Chop the cauliflower into small pieces.
4. 4
   Set a large ovenproof skillet (preferably cast iron) over medium-high heat.
5. 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.
6. 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.
7. 7
   Roast until the it’s browned all over, 6 to 8 minutes.
8. 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.
9. 9
   Set the skillet over medium-high heat.
10. 10
    Pour in the egg mixture and cook undisturbed for 30 seconds to 1 minute, or until the edges are just beginning to set.
11. 11
    Return to oven and bake the frittata until the top-center is just set, 25 to 30 minutes.
12. 12
    While it bakes, zest half of the lemon and combine it with the remaining ½ cup yogurt.
13. 13
    Season frittata generously with black pepper.
14. 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.
15. 15
    Just before serving, toss the arugula with a bit of lemon juice (2 teaspoons or so).
16. 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.