Sautéed Cauliflower Frittata With Thyme Recipe

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Ingredients:

Serving

3 tbsp unsalted butter (we were able to use a little less)
1 tbsp 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 tbsp dry bread crumbs from 1 piece toast
2 tsp thyme leaves
freshly grated parmesan cheese
fleur de sel , for serving (optional)
aged balsamic vinegar , for serving (optional)

Directions:

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

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	161.7 Kcal (677 kJ)
Calories from fat	112 Kcal
		% Daily Value*
Total Fat	12.44g	19%
Cholesterol	243.95mg	81%
Sodium	101.96mg	4%
Potassium	200.7mg	4%
Total Carbs	4.42g	1%
Sugars	1.33g	5%
Dietary Fiber	0.99g	4%
Protein	9.04g	18%
Vitamin C	14.9mg	25%
Vitamin A	0.1mg	2%
Iron	1.3mg	7%
Calcium	50.6mg	5%

Amount Per 100 g
Calories	138.21 Kcal (579 kJ)
Calories from fat	95.72 Kcal
		% Daily Value*
Total Fat	10.64g	19%
Cholesterol	208.5mg	81%
Sodium	87.14mg	4%
Potassium	171.54mg	4%
Total Carbs	3.77g	1%
Sugars	1.14g	5%
Dietary Fiber	0.85g	4%
Protein	7.73g	18%
Vitamin C	12.7mg	25%
Iron	1.1mg	7%
Calcium	43.2mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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