Asparagus and Goat Cheese Frittata recipe

yield: Serves 2 to 4

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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.


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