Prep 10 mins
Cook 5 mins
I'm incapable of making a proper omelet, but that doesn't stop me from putting interesting ingredients in my eggs. This throw-together meal is further proof that leftovers and/or a well-stocked pantry can save any "I don't wanna cook" night, especially for someone following a low-carb diet plan.
- 5 large eggs
- 1⁄2 teaspoon poultry seasoning
- 1⁄2 teaspoon fines herbes or 1⁄2 teaspoon herbes de provence
- 3 ounces shredded sharp cheddar cheese (such as cheddar, white cheddar or Gruyere)
- 4 ounces diced cooked chicken breasts, leftover or canned
- 8 kalamata olives, pitted and chopped
- 5 -6 sun-dried tomatoes, chopped (reconstituted in a little hot water if not oil packed)
- 1 roma tomato, chopped or equivalent amount of canned diced tomato
- cooking spray or olive oil
- Heat a non-stick saute pan over medium heat.
- Pan is ready when a drop of water sizzles in the pan.
- Mix eggs and spices in a medium bowl.
- Stir in cheese and blend thoroughly.
- In a seperate bowl, mix remaining ingredients except oil.
- If chicken is cold, warm it a little in the microwave.
- Spray pan with oil, or drizzle with a little olive oil and wipe with a paper towl.
- Quikly stir meat and vegetables into eggs, then dump mixture into saute pan.
- Let mixture cook for 30 seconds to a minute to set the bottom layer, then stir as for scrambled eggs, cooking to desired dryness.
- Season with salt and pepper, and hot sauce if desired.