Cauliflower and Spinach Frittata with Yogurt and Dill Sauce

250g yogurt
Fresh dill (to taste)
1/2 lemon (juice)
Salt (to taste)
Directions
Prepare the cauliflower:

Cut the cauliflower into small florets.
Boil the florets in salted water for 3-5 minutes until slightly tender.
Drain and set aside.
Sauté the vegetables:

Finely chop the onion and garlic.
In a large frying pan, heat the olive oil over medium heat.
Add the onion and garlic and sauté until translucent.
Add the spinach leaves and cook until wilted.
Add the cooked cauliflower florets to the pan and mix well. Season with salt and black pepper to taste. Remove from the heat.
Prepare the egg mixture:

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