Asparagus and Goat Cheese Frittata
2 percent milk
Kosher or sea salt
plus additional, to taste, divided
freshly ground black pepper
thinly sliced basil leaves
plus additional for serving, divided
medium asparagus spears
cut into 1–1/2-inch lengths
shallot or red onion,
soft goat cheese
crumbled (1/4 cup)
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 courtesy of