SERVES 2 PREP AND COOK TIME 15 MINUTES
2 egg whites
2 green onions (green shallots), sliced thinly diagonally
170g asparagus cooking-oil spray
50g shaved light leg ham, sliced thinly 1 tablespoon reduced-fat ricotta, crumbled
2 slices (90g) multigrain bread, toasted
1 Preheat oven to 180°C (160°C fan-forced).
2 Whisk eggs, egg whites and onion in a small bowl until well combined; season.
3 Reserve half the asparagus, thinly slice remaining asparagus diagonally.
4 Lightly spray a small
15cm ovenproof dish with oil. Arrange sliced asparagus and ham in dish. Pour over egg mixture, sprinkle with ricotta and top with remaining asparagus.
5 Bake for 10 minutes or until golden and just set.
Cut frittata into wedges; serve with toast. Sprinkle with parsley leaves, if you like.
Nutritional count per serving: 9.8g total fat (2.1g saturated fat); 1103kJ (263 cal); 18.7g carbohydrate; 22g protein; 4.8g fibre.