1. Trim the asparagus, removing the thick and woody ends. Cut the asparagus in half and dice the shallots. Heat the oil in a 10-inch nonstick skillet. Sauté the asparagus bottoms and shallots until asparagus is blistered and shallots are translucent, 5 min. Season with salt (in moderation) and pepper.
2. While asparagus cooks, whisk the eggs and milk together in a large bowl. Pour the egg over the asparagus-shallot mixture and reduce heat to low. Place asparagus tops around the frittata like spokes on a wheel. Top with the cheese.
3. Cover the skillet and cook until eggs are cooked through, 15 min. Flip frittata onto a large plate and cut into slices.
Per serving: 273 calories, 20g fat, 7g saturated fat, 360mg cholesterol, 201mg sodium, 5g carbohydrate, 1g fiber, 3g sugar, 19g protein