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Ingredients
- 4 large eggs
- 1/4 cup 2 percent milk
- 1/4 tsp Kosher or sea salt plus additional, to taste, divided
- freshly ground black pepper to taste
- 1/3 cup thinly sliced basil leaves plus additional for serving, divided
- 2 tsp olive oil
- 10 medium asparagus spears cut into 1–1/2-inch lengths
- 2 Tbsp shallot or red onion, finely chopped
- 1–1/2 oz soft goat cheese crumbled (1/4 cup)
Ingredients
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Instructions
- Heat oven to 400 degrees with rack in middle.
- In large bowl, beat eggs, milk, 1/4 teaspoon salt, and pepper, to taste; beat in 1/3 cup basil until just combined.
- In 8 to 10-inch ovenproof nonstick skillet, heat oil over medium-high heat until hot but not smoking. Add asparagus and salt and pepper, to taste.
- Reduce heat to medium and cook, stirring occasionally for 5 minutes. Add shallot and continue cooking until asparagus spears are lightly golden and just tender, 2–4 minutes.
- Pour in egg mixture. Cook 1 minute then scatter goat cheese on top.
- Bake until frittata is set, 4–6 minutes.
- Using spatula, slide onto cutting board then sprinkle with salt, to taste, and additional basil.
- Cut into wedges. Serve warm.
Recipe Notes
Recipe courtesy of fairlife.com
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