Preheat an egg/omelette pan or frying pan over medium heat. Add a splash of olive oil or butter, then add the onion, red bell peppers, cherry tomatoes and asparagus. Add the smoked paprika and dried basil and a pinch of salt. Toss everything together and cook for about 5 minutes until vegetables are tender. Remove the asparagus and set aside.

Meanwhile, prepare the eggs. Whisk the eggs, milk, salt and freshly ground black pepper until smooth. Pour the eggs over the prepared vegetables. Top with asparagus and choice of cheese. Turn heat down to low and allow the eggs to cook for about 4 minutes, until the edges are done.

Transfer the frittata into the oven under the broiler set to 'low'. Cook the frittata until the eggs are set on top, about 2 minutes. Remove and serve immediately with prosciutto, avocado and toasted baguette.