There is nothing much more satisfying for breakfast or brunch (or lunch, or dinner!) than a colourful frittata served with hot buttered toast.
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Preheat oven to 180°C/375°F. Lightly spray a small (15cm/6-inch) ovenproof dish with oil.
Whisk egg, egg whites and onion in a small bowl until well combined; season.
Reserve half the asparagus, thinly slice remaining asparagus diagonally. Arrange sliced asparagus and ham in pan. Pour over egg mixture, sprinkle with ricotta and top with remaining asparagus spears.
Bake for 10 minutes or until golden and just set. Cut frittata into wedges; serve with toast; sprinkle with parsley leaves, if you like.
You can use shaved turkey or chicken breast instead of the ham, and feta instead of the ricotta.Note