Preheat oven to 350F.

Add oil to a medium Non Stick Frying Pan and heat over medium. Once warm, add shallot and season with salt and pepper. Cook, stirring, until softened, 30 seconds. Add asparagus and cook, tossing occasionally, 2 minutes. Add tomatoes and cook 2 minutes more. Season vegetables to taste.

Pour eggs into Pan and season with ¾ tsp. salt and a few grinds of pepper. Cook, stirring occasionally to encourage the eggs to cook evenly, until starting to set around the edges, about 5 minutes.

Top with crumbled goat cheese and transfer Pan to oven. Bake until eggs are set all the way through, 16–18 minutes.

Transfer frittata to a large Plate or Butcher Block, top with flaky salt, pepper, a drizzle of olive oil, and basil.