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Cacio E Pepe Frittata with Cauliflower and Lemony Yogurt
Ingredients
  • 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
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