Feta-and-Cauliflower Frittata

• 10 large eggs
• 1/4 cup milk
• Pinch of cayenne pepper
• Kosher salt and freshly ground pepper
• 4 ounces feta cheese, crumbled
• 2 tablespoons chopped fresh dill, plus more for garnish
• 3 tablespoons extra-virgin olive oil
• 1/2 head cauliflower, thinly sliced (about 5 cups)
• 6 cups mixed salad greens (about 5 ounces)
• 1 teaspoon white wine vinegar

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.
3. Fold in the cheese and dill.
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. Add the cauliflower, 1/4 teaspoon Kosher salt and pepper to taste; cook until crisp-tender, about 5 minutes.
6. Pour the egg mixture into the skillet and stir gently with a rubber spatula to distribute the filling.
7. Cook until the bottom is just set but not brown, about 4 minutes.
8. Transfer the skillet to the oven and bake until the frittata is almost set on top, about 15 minutes.
9. Remove from the oven, cover and set aside for 5 minutes to finish cooking.
10. Season the greens with salt and pepper and toss with the remaining 2 tablespoons oil and the vinegar.
11. Slide the frittata onto a cutting board and slice into wedges.
12. Sprinkle generously with more dill; serve warm or at room temperature with the salad.
13. Photograph by Antonis Achilleos

eggs, milk, cayenne pepper, kosher salt, feta cheese, fresh dill, extravirgin olive oil, cauliflower, mixed salad greens, white wine vinegar

Taken from www.foodnetwork.com/recipes/food-network-kitchens/feta-and-cauliflower-frittata-recipe.html (may not work)