Sautéed Cauliflower Frittata With Thyme

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3 tablespoons unsalted butter

1 tablespoon extra-virgin olive oil

1/2 medium head of cauliflower cut into 1-inch florets (2 cups)

Sea salt

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 of toast

2 teaspoons thyme leaves

Freshly grated Parmesan cheese

Truffle salt or fleur de sel and aged balsamic vinegar, for serving

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