Frittata with feta and cauliflower

Ingredients:

• 10 large eggs
• 1/4 cup milk
• A pinch of cayenne pepper
• 110 g feta, crumbled
• 2 tbsp chopped fresh dill + extra for sprinkling
• 3 tablespoons extra-virgin olive oil
• Half a head of cauliflower, thinly sliced ​​(about 5 cups)
• 6 cups mixed salad greens (about 140 g)
• 1 teaspoon white wine vinegar

Preparation:

1. Position a rack in the middle of the oven and preheat the oven to 175°C.
2. In a bowl, combine eggs, milk, and cayenne pepper, add 1 teaspoon coarse salt and freshly ground black pepper to taste. Add cheese and dill.
3. In a 6- to 8-inch ovenproof nonstick skillet, heat 1 tablespoon olive oil over medium-low heat, swirling to coat the bottom of the pan. Add the cauliflower, 1/4 teaspoon coarse salt, and black pepper to taste; cook until crisp-tender, about 5 minutes.
4. Pour the egg mixture into the skillet and gently fold with a silicone spatula to distribute evenly. Cook until the bottom is set but not browned, about 4 minutes. Transfer the skillet to the oven and bake until the frittata is almost set on top, about 15 minutes.
5. Remove from oven, cover and let the frittata sit for 5 minutes to finish cooking.
6. Season the salad greens with salt and pepper and toss with the remaining 2 tablespoons of olive oil and vinegar. Transfer the frittata to a cutting board and cut into wedges. Sprinkle generously with dill. Serve the frittata warm or at room temperature with a salad.