Fried omelet with cauliflower and vegetables

Preparation:
Cooking the cauliflower:
Bring a pot of water to a boil and add the cauliflower florets.
Cook the cauliflower for 5 to 7 minutes, until cooked through but still crispy. Drain and set aside.
Cooking the vegetables:
Heat the olive oil or butter in a large skillet over medium heat.
Add the onion, garlic, and bell pepper and cook for 3 to 4 minutes, until the onion is translucent. Add the cooked cauliflower florets and cook for another 2 to 3 minutes. Season with paprika, oregano, salt, and pepper. Making the omelet: Beat the eggs and milk (or water) in a bowl. Pour the egg mixture over the vegetables in the skillet and reduce the heat. Cook the omelet for about 5 to 7 minutes, until the bottom is golden brown and the top is almost cooked through. Finishing in the oven (optional): For an especially fluffy frittata, place the skillet under the broiler (on high) for 2 to 3 minutes to brown the surface. You can also continue cooking on the stovetop, covering the pan to ensure the top is cooked through. Serving: Top the frittata with grated cheese (optional) and fresh herbs of your choice. Cut the frittata into wedges and serve with a fresh salad or a slice of whole-wheat bread.