Preparation:

1. In a 12 inch non-stick skillet heat the olive oil; add all ingredients except the seasonings, eggs, and cheese. Saute until vegetables are soft and transparent but not browned. 2. While vegetables and meat are sauteing, beat eggs until thick and foamy. Add cheeses and salt and pepper, stir to combine. Gently pour into the sauteed mixture. 3. Let the egg mixture set up. Do NOT stir. When eggs are set and begin to bubble, place under broiler until top is browned. Serve immediately with some of the aioli spooned over the top. Serves 6

Prepare the Aioli:
1. In a blender or food processor beat the egg yolks until thick and lemon color. 2. Add the seasonings and half the vinegar; process to combine but do not over beat. 3. Add the olive oil drop by drop at first, and then in a gradually increasing stream as the mixture thickens. Take care not to over beat. 4. Add the remaining vinegar and process briefly. 5. Add chopped black olives, chopped green olives, gherkins or sweet pickles and parsley. Process only long enough to combine and finish off by adding capers. Adjust seasonings. Makes about 3 1/2 cups aioli.  (Store unused aioli in the refrigerator for up to 1 week.  Use on fish, chicken or as a sandwich spread)
Per Serving (with 2 tablespoons of aioli): 423 Calories; 39g Fat (8g Sat, 14g Mono, 13g Poly); 15g Protein; 6g Carbohydrate; 1g Dietary Fiber; 245mg Cholesterol; 888mg Sodium.  Food Exchanges: 2 Lean Meat; 1/2 Vegetable; 4 Fat.