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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 2 |
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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:
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.
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