Sautéed Cauliflower Frittata With Thyme

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 3 tablespoons unsalted butter (we were able to use a little less)
• 1 tablespoon extra virgin olive oil
• 1 pinch red pepper flakes (optional)
• 2 cups cauliflower, cut into 1-inch florets
• sea salt, to taste
• fresh ground black pepper, to taste
• 1 large onion, halved and thinly sliced
• 3 small garlic cloves, thinly sliced
• 10 large eggs, at room temperature, lightly beaten
• 2 tablespoons dry bread crumbs from 1 piece toast
• 2 teaspoons thyme leaves
• freshly grated parmesan cheese
• fleur de sel, for serving (optional)
• aged balsamic vinegar, for serving (optional)

Recipe

• 1 preheat the oven to 400°f
• 2 in a 10-inch, nonstick, oven-proof skillet, melt 1 tablespoon of the butter in the olive oil with a pinch of frushed red pepper flakes.
• 3 add the cauliflower florets, season with sea salt and cook over high heat, without stirring, until golden brown on the bottom, about 2 minutes.
• 4 toss the cauliflower florets in the pan and cook until golden brown all over and just-tender, about 3 minutes longer.
• 5 add the sliced onion and 1 tablespoon of the butter and cook, stirring occasionally, until the onion is softened, about 3 minutes.
• 6 reduce the heat to moderate, add the garlic and cook until it is softened, about 1 minute longer.
• 7 add the remaining 1 tablespoon of butter and swirl the pan to melt it.
• 8 meanwhile, in a large bowl, whisk the eggs with 3/4 teaspoon of sea salt.
• 9 pour the eggs over the cauliflower and cook, without stirring, until the bottom of the frittata is just set, about 2 minutes.
• 10 lift the edges of the frittata and tilt the pan to allow the uncooked egg mixture to seep underneath.
• 11 continue cooking the frittata until the bottom is golden and the top is just slightly runny, about 3 minutes.
• 12 sprinkle the bread crumbs and thyme over the frittata and bake until it is just set, about 3 minutes longer.
• 13 sprinkle the frittata with freshly grated parmesan cheese and slide it onto a work surface or platter.
• 14 cut the frittata into wedges and serve warm or at room temperature with truffle salt and balsamic vinegar.