12 to 16 minutes
2 to 4
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.