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1
Preheat the oven to 350.
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2
Spread the bread crumbs on a rimmed baking sheet and bake for about 5 minutes, or until lightly toasted.
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3
Transfer to a bowl and stir in the 4 tablespoons of melted butter.
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4
Leave the oven on.
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5
In a large bowl, whisk the eggs with the milk and season with salt and pepper.
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6
In a large cast-iron or nonstick ovenproof skillet, melt the remaining 1 tablespoon of butter in the olive oil; swirl the pan to coat the bottom and side.
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7
Add the garlic and cook over low heat, stirring occasionally, until golden, about 4 minutes.
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8
Add the spinach and stir with tongs until slightly wilted.
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9
Drain off any liquid and spread the spinach evenly in the pan and sprinkle with the lemon juice.
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10
Pour the eggs over the spinach and cook over moderately low heat until the bottom begins to set, about 4 minutes.
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11
Sprinkle the top with the buttered bread crumbs and transfer the pan to the oven.
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12
Bake for 15 to 20 minutes, or until the frittata is just set.
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13
In a large bowl, toss the mesclun with the vinegar and extra-virgin olive oil and season with salt and pepper.
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14
Loosen the frittata with a spatula and slide it out onto a large plate, bread crumb side up.
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15
Alternatively, cut the frittata into 8 wedges in the pan.
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16
Serve the frittata warm or at room temperature with the mesclun salad.
