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