Asparagus Arugula Frittata from The New Basics Cookbook by Julee Rosso and Sheila Lukins

Ingredients

• 1 teaspoon minced fresh thyme leaves or ¼ teaspoon dried
• ¼ teaspoon salt
• 2 tablespoons half-and-half
• 3 eggs
• 2 cups coarsely chopped arugula leaves
• 1 tablespoon dried bread crumbs
• 2 tablespoons unsalted butter
• 4 asparagus spears
• ½ cup shredded Gruyère cheese
• Freshly ground black pepper, to taste