Preheat the oven to 450ºF and line a rimmed sheet pan with foil and rub with a bit of avocado oil. Add the kabocha and red onions along with oil and salt to taste. Toss to coat evenly. Bake at 450ºF for 20 minutes, or until the squash is tender when tested with a fork. After 10 minutes, add the asparagus and ham. Return to oven and continue baking for another 10 minutes.

During the last 10 minutes of baking, prepare the eggs. Add the whole eggs and egg whites to a bowl and whisk until evenly combined. Season to taste with salt and pepper.

Heat a large nonstick pan over medium heat. Pour in the eggs and cook over medium heat, stirring occasionally with a silicon spatula until large curds form and the eggs are cooked through to your liking. Serve along with roasted ham and vegetable mixture. Garnish with a bit parsley, if desired.