In a large bowl, whisk eggs with goat cheese, peppers, basil, paprika, salt, and pepper.
Preheat large saute pan to low heat. Add grapeseed oil.
Add egg mixture and allow to cook, undisturbed over low heat, for about 10 minutes, until eggs settle.
Cover the pan and cook for an additional five minutes to ensure the top of the eggs are cooked through.
Remove from heat and allow the frittata to rest for about 5-10 minutes. During this time the eggs will continue to settle, which helps to create a firm and sliceable texture. Cut into four slices.
In a bowl, massage sorrel with olive oil and sea salt. Serve each frittata slice over dressed greens.