Feta-and-Cauliflower Frittata

Ingredients

• 5 cups cauliflower thinly sliced
• 1 pinch cayenne pepper 
• 10 large eggs 
• 4 ounces feta cheese crumbled
• 2 tablespoons optional: dill fresh plus more for garnish chopped
• 4 servings kosher salt and pepper freshly ground
• 0.3 cup milk 
• 5 ounces salad greens mixed
• 3 tablespoons olive oil extra-virgin
• 1 teaspoon citrus champagne vinegar 

Equipment

• bowl
• frying pan
• oven
• whisk
• spatula
• cutting board

Directions

1. Position a rack in the center of the oven and preheat to 350 degrees.
2. Whisk the eggs, milk and cayenne together in a bowl; add 1 teaspoon Kosher salt and freshly ground pepper to taste. Fold in the cheese and dill.
3. Heat 1 tablespoon olive oil in an ovenproof 6- or 8-inch nonstick skillet over medium-low heat, swirling to coat the pan.
4. Add the cauliflower, 1/4 teaspoon Kosher salt and pepper to taste; cook until crisp-tender, about 5 minutes.
5. Pour the egg mixture into the skillet and stir gently with a rubber spatula to distribute the filling. Cook until the bottom is just set but not brown, about 4 minutes.
6. Transfer the skillet to the oven and bake until the frittata is almost set on top, about 15 minutes.
7. Remove from the oven, cover and set aside for 5 minutes to finish cooking.
8. Season the greens with salt and pepper and toss with the remaining 2 tablespoons oil and the vinegar. Slide the frittata onto a cutting board and slice into wedges.
9. Sprinkle generously with more dill; serve warm or at room temperature with the salad.
10. Photograph by Antonis Achilleos