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1
Preheat the oven to 400F
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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.
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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.
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4
Toss the cauliflower florets in the pan and cook until golden brown all over and just-tender, about 3 minutes longer.
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5
Add the sliced onion and 1 tablespoon of the butter and cook, stirring occasionally, until the onion is softened, about 3 minutes.
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6
Reduce the heat to moderate, add the garlic and cook until it is softened, about 1 minute longer.
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7
Add the remaining 1 tablespoon of butter and swirl the pan to melt it.
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8
Meanwhile, in a large bowl, whisk the eggs with 3/4 teaspoon of sea salt.
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9
Pour the eggs over the cauliflower and cook, without stirring, until the bottom of the frittata is just set, about 2 minutes.
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10
Lift the edges of the frittata and tilt the pan to allow the uncooked egg mixture to seep underneath.
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11
Continue cooking the frittata until the bottom is golden and the top is just slightly runny, about 3 minutes.
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12
Sprinkle the bread crumbs and thyme over the frittata and bake until it is just set, about 3 minutes longer.
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13
Sprinkle the frittata with freshly grated Parmesan cheese and slide it onto a work surface or platter.
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14
Cut the frittata into wedges and serve warm or at room temperature with truffle salt and balsamic vinegar.
