If the idea of making a frittata has you nervous, this recipe is the perfect place to start. It’s not technically a frittata, which starts on the stove-top and gets finished in the oven, but more of a crust-less quiche. We baked it in a standard pie plate but you could also make it in a cast-iron or other heavy bottomed skillet if that’s what you have on hand. Cauliflower gets nutty and tender when roasted but you can and should use this for the ratios: 1 lb roasted veggies, 6 eggs, 1½ cups milk, cup of cheese. Teach a man to frittata…
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)
Sat fat 11g
How to Make It
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.
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