yield: Serves 2 to 4
Cooking with fairlife 2% ultra-filtered milk—with more protein than conventional milk—ensures that this asparagus and basil-flecked frittata will be extra creamy, rich, and delicious. It’s healthy choice for breakfast and also makes for an easy and satisfying lunch or light dinner, when served with a salad alongside.
4 large eggs
1/4 cup fairlife 2% ultra-filtered milk
Kosher or sea salt
Freshly ground black pepper
1/3 cup thinly sliced basil leaves, plus more for serving
2 teaspoons olive oil
10 medium asparagus spears, cut into 1 1/2 inch lengths
2 tablespoons finely chopped shallot or red onion
1 1/2 ounces soft goat cheese, crumbled (1/4 cup)
Preheat oven to 400ºF with rack in middle.
In a large bowl, beat together eggs, fairlife ultra-filtered milk, 1/4 teaspoon salt and generous pinch pepper, then beat in basil just to combine.
Heat oil in an 8 to 10-inch ovenproof nonstick skillet over medium-high heat until hot but not smoking. Add asparagus and generous pinch each salt and pepper. Reduce heat to medium and cook, stirring occasionally, 5 minutes, then add shallot. Continue cooking until asparagus are lightly golden and just tender, 2 to 4 minutes more. Pour in egg mixture. Cook 1 minute, then scatter goat cheese on top.
Bake in oven until frittata is set, 4 to 6 minutes. Using spatula, slide onto a cutting board, then sprinkle with pinch salt and more basil. Cut into wedges. Serve warm.