(serves 2)

Ingredients:

3 eggs
2 tablespoons half-and-half
1 teaspoon minced fresh thyme leaves or 1/4 teaspoon dried
1/4 teaspoon salt
Freshly ground black pepper, to taste
4 diced MOMO'S VEGGIELICIOUS NUGGETS or 3 MOMO'S VEGGIELICIOUS SLICES cut into 1 or 2 inch slivers
4 asparagus spears
1/2 cup shredded Gruyere cheese
1 tablespoon dried bread crumbs
2 tablespoons unsalted butter
2 cups coarsely chopped arugula leaves

Preparation:
1. Preheat the broiler

2. Beat the eggs, half-and-half, thyme, salt, and pepper together in a medium-size bowl. Set aside.

3. Take the asparagus spears and cut lengthwise into halves then across into 1-inch pieces. Boil a pan of lightly salted water, immerse the asparagus, then reduce the heat. Simmer for 2 to 3 minutes. Drain then pat dry the asparagus.

4. In a mixing bowl, combine and toss the asparagus with the Gruyere, bread crumbs, and the diced VEGGIELICIOUS NUGGETS or slivered SLICES.

5. Over medium heat, melt the butter in a 10-inch flameproof skillet. After the butter stops foaming, add the arugula. Sauté the arugula until just wilted for about 1 minute. Lower the heat to medium-low and add the egg mixture. Cook, for about 3 to 4 minutes, until the bottom sets but the top should remain wet. Sprinkle with the asparagus mixture.