In a medium bowl, whisk the eggs with ¼ teaspoon each salt and pepper. In a 12-inch nonstick skillet, heat the oil until barely smoking. Add the asparagus and toss to coat; distribute in an even layer and cook without stirring until charred on the bottom and tender-crisp. Add the eggs to the skillet and, using a silicone spatula, cook, pushing the edges toward the center and folding the cooked egg onto itself, until just set. Off heat, stir in the roasted peppers and cheese, then season with salt and pepper. Sprinkle with the chives and drizzle with additional oil.