Roasted Cauliflower and Gruyère Frittata

cauliflower-gruyere-frittata
Photo by Christopher Testani
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 410 calories
    • Fat 30 g
    • Sat Fat 11 g
    • Cholesterol 320 g
    • Sodium 890 mg
    • Protein 24 g
    • Carbohydrate 13 g
    • Sugar 8 g
    • Fiber 3 g
    • Iron 2 mg
    • Calcium 463 mg

Heat oven to 425° F. Oil a 9-inch pie plate. Toss the cauliflower with the paprika, 2 tablespoons of the oil, ½ teaspoon salt, and ¼ 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.

Whisk the eggs, milk, cheese, parsley, and ½ 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.

Whisk the vinegar, the remaining tablespoon of oil, and ¼ teaspoon each salt and pepper in a large bowl. Add the greens and toss. Serve with the frittata.

Ingredients

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

Directions

  1. Heat oven to 425° F. Oil a 9-inch pie plate. Toss the cauliflower with the paprika, 2 tablespoons of the oil, ½ teaspoon salt, and ¼ 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 ½ 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 ¼ teaspoon each salt and pepper in a large bowl. Add the greens and toss. Serve with the frittata.