Total Time
15mins
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.

Ingredients Nutrition

  • 5 large eggs
  • 12 teaspoon poultry seasoning
  • 12 teaspoon fines herbes or 12 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

Directions

  1. Heat a non-stick saute pan over medium heat.
  2. Pan is ready when a drop of water sizzles in the pan.
  3. Mix eggs and spices in a medium bowl.
  4. Stir in cheese and blend thoroughly.
  5. In a seperate bowl, mix remaining ingredients except oil.
  6. If chicken is cold, warm it a little in the microwave.
  7. Spray pan with oil, or drizzle with a little olive oil and wipe with a paper towl.
  8. Quikly stir meat and vegetables into eggs, then dump mixture into saute pan.
  9. Let mixture cook for 30 seconds to a minute to set the bottom layer, then stir as for scrambled eggs, cooking to desired dryness.
  10. Season with salt and pepper, and hot sauce if desired.