Greek Frittata and Salad

Heat broiler. Place the potatoes and 2 Tbsp water in a glass pie plate or bowl, cover with plastic wrap and microwave on high until the potatoes are just tender, about 4 minutes. Meanwhile, in a large bowl, whisk together the eggs, egg whites, dill and 1/4 tsp pepper. Stir in 1/2 cup feta. Heat 1 Tbsp of the oil in 10-in. nonstick skillet over medium heat. Add the potatoes and cook, stirring, until lightly browned, 3 to 4 minutes. Add the scallions and cook, stirring for 2 minutes. Pour the egg mixture into skillet and stir gently to distribute evenly. Cook until the eggs are set on bottom and sides, about 4 minutes (eggs will be runny in the center). Remove from heat and sprinkle the remaining feta on top. If skillet handle is not broiler-proof, wrap in foil. Broil the frittata until center is firm, about 3 minutes. In a large bowl, whisk together the vinegar, remaining 2 Tbsp oil and 1/4 tsp each salt and pepper. Add the lettuce, tomato and carrot and toss to combine. Serve with the frittata.