Provencal Scramble

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.

• Ready In: 15 mins
• Serves: 2

Ingredients

• 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

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.