Roasted Cauliflower And GruyèRe Frittata

• 3 tablespoons olive oil plus more for the dish
• 1 head cauliflower about 1 pound, cut into small florets
• 1/2 teaspoon smoked paprika
• kosher salt
• 6 large eggs beaten
• 1 1/2 cups whole milk
• 4 ounces gruyere grated, 1 cup
• 2 tablespoons parsley leaves chopped
• 1 tablespoon red wine vinegar
• 6 cups mixed greens about 5 ounces

1. Heat oven to 425u0b0 F. Oil a 9-inch pie plate. Toss the cauliflower with the paprika, 2 tablespoons of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper on a rimmed baking sheet. Roast, tossing once, until browned and just tender, 15 to 18 minutes. Let cool for 5 minutes. Spread evenly in the pie plate.
2. Whisk the eggs, milk, cheese, parsley, and 1/2 teaspoon each salt and pepper in a medium bowl. Pour over the cauliflower. Bake until the top is golden and the custard is just set in the center, 25 to 30 minutes. Let cool for 5 minutes.
3. Whisk the vinegar, the remaining tablespoon of oil, and 1/4 teaspoon each salt and pepper in a large bowl. Add the greens and toss. Serve with the frittata.

olive oil, cauliflower, paprika, kosher salt, eggs, milk, gruyuere, parsley, red wine vinegar, mixed greens

Taken from www.yummly.com/recipe/Roasted-Cauliflower-and-Gruyere-Frittata-1345418 (may not work)