1. In medium bowl, whisk eggs, egg whites, milk, ¼ teaspoon salt and 1/8 teaspoon black pepper.
2. Prepare outdoor grill for indirect grilling over medium-high heat. In large skillet, heat oil over medium-high heat; add bell pepper and potatoes. Cover; cook and stir 10 minutes, adding 1/3 cup water after 6 minutes. Add garlic, thyme and paprika; cook and stir 3 minutes.
3. Line 9-inch-square baking dish with nonstick foil so that foil extends about 2 inches over sides of pan; spread potato mixture in prepared dish. Pour egg mixture over potato mixture; sprinkle with cheese.
4. Place baking dish on hot grill rack over unlit side of grill; cover and cook 40 minutes or until center is set and internal temperature reaches 160°. Cool 10 minutes; lift egg mixture out of pan using foil sides. Remove foil; cut into 16 squares.
- 12 g Fat
- 5 g Saturated Fat
- 245 mg Cholesterol
- 566 mg Sodium
- 19 g Carbohydrates
- 2 g Fiber
- 3 g Sugars
- 0 g Added Sugars
- 21 g Protein
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Nutritional Information
- 12 g Fat
- 5 g Saturated Fat
- 245 mg Cholesterol
- 566 mg Sodium
- 19 g Carbohydrates
- 2 g Fiber
- 3 g Sugars
- 0 g Added Sugars
- 21 g Protein
Directions
1. In medium bowl, whisk eggs, egg whites, milk, ¼ teaspoon salt and 1/8 teaspoon black pepper.
2. Prepare outdoor grill for indirect grilling over medium-high heat. In large skillet, heat oil over medium-high heat; add bell pepper and potatoes. Cover; cook and stir 10 minutes, adding 1/3 cup water after 6 minutes. Add garlic, thyme and paprika; cook and stir 3 minutes.
3. Line 9-inch-square baking dish with nonstick foil so that foil extends about 2 inches over sides of pan; spread potato mixture in prepared dish. Pour egg mixture over potato mixture; sprinkle with cheese.
4. Place baking dish on hot grill rack over unlit side of grill; cover and cook 40 minutes or until center is set and internal temperature reaches 160°. Cool 10 minutes; lift egg mixture out of pan using foil sides. Remove foil; cut into 16 squares.