Cauliflower and Spinach Frittata with Yogurt-Dill Sauce

★Ingredients

For the frittata:

1 small head of cauliflower, cut into small florets

2 tablespoons olive oil

1 small onion, finely chopped

5 cups fresh spinach, roughly chopped

3 cloves garlic, minced

8 large eggs

1/4 cup milk (or non-dairy alternative)

1/2 cup grated Parmesan cheese

Salt and pepper to taste

1/4 teaspoon ground nutmeg (optional)

1/4 teaspoon red pepper flakes (optional)

For the yogurt-dill sauce:

1 cup plain Greek yogurt

2 tablespoons fresh dill, finely chopped (or 1 tablespoon dried dill)

1 tablespoon lemon juice

Salt and pepper to taste

Pommes of terre rôties croutillantes

★Instructions

1. Preheat the oven:
   Preheat your oven to 375°F (190°C).
2. Prepare the cauliflower:
   Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for about 5 minutes, until tender but still firm. Drain and set aside.
3. Sauté the vegetables:
   In a large ovenproof skillet, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute. Stir in the spinach and cook until wilted, about 3 minutes.
4. Combine the eggs:
   In a large bowl, whisk together the eggs, milk, Parmesan cheese, salt, pepper, nutmeg, and red pepper flakes. Stir in the cooked cauliflower.
5. Assemble the frittata:
   Pour the egg mixture over the sautéed vegetables in the skillet. Cook on the stovetop over medium heat for about 5 minutes, until the edges start to set.
6. Bake the frittata:
   Transfer the skillet to the preheated oven and bake for 15-20 minutes, until the frittata is puffed and golden and the center is set. You can also finish it under the broiler for a few minutes to get a nice golden top.
7. Prepare the yogurt-dill sauce:
   In a small bowl, combine the Greek yogurt, dill, lemon juice, salt, and pepper. Mix well.
8. Serve:
   Slice the frittata into wedges and serve warm or at room temperature with a dollop of the yogurt-dill sauce on top.

Enjoy!