Provencal Scramble

• 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

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.

eggs, poultry seasoning, fines herbes, cheddar cheese, chicken breasts, olives, tomatoes, roma tomato, cooking spray

Taken from www.food.com/recipe/provencal-scramble-110443 (may not work)