DIFFICULTY LEVEL: Easy PREP TIME: 20 minutes COOK TIME: 30-40 minutes SERVES: 4
1¼ lb. asparagus spears
1 tbsp olive oil
Salt and pepper to taste
8 large eggs
¼ cup cream
1 tbsp dried chives
1 tsp smoked paprika
1 tsp black pepper
¼ tsp salt
1 cup chopped ham
2 roasted red peppers, chopped
1½ cups cubed or shredded cheddar
Additional salt & pepper to taste
Preheat grill to 350°F.
Toss asparagus spears with olive oil and season with salt and pepper to taste. Grill for 10-12 minutes until pieces are lightly charred. Set aside to cool, then chop into bite-size pieces.
In a large bowl, whisk together eggs, cream, chives, paprika, 1 tsp black pepper and ¼ tsp salt. Stir in the chopped asparagus, ham and roasted red peppers.
Spray a 9- or 10-inch skillet (grill-proof) with nonstick spray.
Pour egg mixture into skillet and top with cheese and thyme sprigs.
Bake on the grill at 350°F for 30–40 minutes or until eggs are just set.
Remove from grill and rest for 10–15 minutes until set.
Serve with sliced tomatoes, avocados, additional asparagus or salad.