DIFFICULTY LEVEL: Easy ‏‏‎ ‎ ‏‏‎ ‎ PREP TIME: 20 minutes ‏‏‎ ‎ ‏‏‎ ‎ COOK TIME: 30-40 minutes ‏‏‎ ‎ ‏‏‎ ‎ SERVES: 4

INGREDIENTS:

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

Thyme sprigs

Additional salt & pepper to taste

INSTRUCTIONS:

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.