Recipe

Breakfast frittata

There is nothing much more satisfying for breakfast or brunch (or lunch, or dinner!) than a colourful frittata served with hot buttered toast.

  • 10 mins cooking
  • Serves 2
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Ingredients

Breakfast frittata
  • cooking-oil spray
  • 2 eggs
  • 2 egg whites
  • 2 green onions (scallions), sliced thinly diagonally
  • 170 gram (5½ ounces) asparagus
  • 50 gram (1½ ounces) shaved ham, sliced thinly
  • 1 tablespoon ricotta, crumbled
  • 2 slice multigrain bread, toasted

Method

Breakfast frittata
  • 1
    Preheat oven to 180°C/375°F. Lightly spray a small (15cm/6-inch) ovenproof dish with oil.
  • 2
    Whisk egg, egg whites and onion in a small bowl until well combined; season.
  • 3
    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.
  • 4
    Bake for 10 minutes or until golden and just set. Cut frittata into wedges; serve with toast; sprinkle with parsley leaves, if you like.

Notes

You can use shaved turkey or chicken breast instead of the ham, and feta instead of the ricotta.

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