Asparagus-Arugula Frittata

Serves 2

3 eggs

2 Tbsp. half-and-half

1 tsp. minced fresh thyme leaves or ¼ tsp. dried

¼ tsp. salt

Freshly ground black pepper, to taste

4 asparagus spears

½ cup shredded Gruyere cheese

1 Tbsp. dried bread crumbs

2 Tbsp. unsalted butter

2 cups coarsely chopped arugula leaves

Preheat the broiler.  Beat the eggs, half-and-half, thyme, salt and pepper together in a medium-sized bowl.  Set aside.

Cut the asparagus in half lengthwise and then in 1-inch pieces.  Bring a saucepan of lightly salted water to a boil, add the asparagus, and reduce the heat.  Simmer for 2 to 3 minutes.  Then drain the asparagus and pat it dry.

Combine the asparagus with the Gruyere and bread crumbs in a mixing bowl; toss to combine.

Melt the butter in a 10-inch flameproof skillet over medium heat.  When it has stopped foaming, add the arugula.  Saute the arugula until just wilted, 1 minute.  Lower the heat to medium-low and pour in the egg mixture.  Cook until the bottom is set; the top should still be wet, 3 to 4 minutes.  Sprinkle with the asparagus mixture.

Place the skillet under the broiler and cook until the frittata is golden, 2 to 3 minutes.  Serve immediately with Perennial Vintners Mueller Thurgau.

From Great Good Food