Feta-and-Cauliflower Frittata

1. 1

   Position a rack in the center of the oven and preheat to 350 degrees.

2. 2

   Whisk the eggs, milk and cayenne together in a bowl; add 1 teaspoon Kosher salt and freshly ground pepper to taste.

3. 3

   Fold in the cheese and dill.

4. 4

   Heat 1 tablespoon olive oil in an ovenproof 6- or 8-inch nonstick skillet over medium-low heat, swirling to coat the pan.

5. 5

   Add the cauliflower, 1/4 teaspoon Kosher salt and pepper to taste; cook until crisp-tender, about 5 minutes.

6. 6

   Pour the egg mixture into the skillet and stir gently with a rubber spatula to distribute the filling.

7. 7

   Cook until the bottom is just set but not brown, about 4 minutes.

8. 8

   Transfer the skillet to the oven and bake until the frittata is almost set on top, about 15 minutes.

9. 9

   Remove from the oven, cover and set aside for 5 minutes to finish cooking.

10. 10

    Season the greens with salt and pepper and toss with the remaining 2 tablespoons oil and the vinegar.

11. 11

    Slide the frittata onto a cutting board and slice into wedges.

12. 12

    Sprinkle generously with more dill; serve warm or at room temperature with the salad.

13. 13

    Photograph by Antonis Achilleos

* Per serving · 4 servings · Values may vary.