Roasted Cauliflower and Gruyère Frittata
Ingredients
- 3 tablespoons olive oil, plus more for the dish
- 1 small head cauliflower (about 1 pound), cut into small florets
- ½ teaspoon smoked paprika
- Kosher salt and black pepper
- 6 large eggs, beaten
- 1½ cups whole milk
- 4 ounces Gruyère, grated (1 cup)
- 2 tablespoons chopped parsley leaves
- 1 tablespoon red wine vinegar
- 6 cups mixed greens (about 5 ounces)
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