I was at the grocery store and found myself stopping at Buffalo Wing Sauce (I used an all natural) and immediately thought about making a Frittata. (I do that often). Immediately walking to the meat I just asked for a small double breast of boneless chicken. (Mine was actually .60).
I don’t mind dairy therefore you will find gorgonzola as an ingredient. If you are following the Paleo diet then you can omit but this is a gluten-free breakfast. I also added 3 scallions because I can’t have enough but you can add less.
You may notice that I make frittata’s often. Yes – I do.. You can be extremely creative and best part everything is done in one pan. I like easy clean up. You can also make this in muffin tins – just use a parchment paper liner. They seem to work best! I am thinking about making these as “Buffalo Chicken Bites” the next time we entertain. How cute and delicious will these be for my friends! I will use my mini-muffin tins – I can’t wait…. YUM…
Cindy’s Tip: This works great using left over chicken (thighs or from a roasted chicken. Just shred and coat with wing sauce then add into the egg mixture. Enjoy
Note: If you want to make this as muffins then divide mixture and bake at 350 degrees for 25-30 minutes. —Cindy Anschutz
- Serves 6
- Ingredients for Chicken
boneless chicken breast, cut into cubes
freshly ground pepper
buffalo wing sauce
- Ingredients for Egg Mixture
and 1 teaspoon buffalo wing sauce
freshly ground pepper
Olive oil or cooking spray
- In a medium bowl add cubed chicken, salt, pepper and wing sauce. Coat chicken well.
- In a 10 inch non-stick oven safe sauté pan set over medium heat. Once heated add in chicken and let cook for about 7 minutes; turning often. Take off heat and let cool. Once cooked, shred.
- In a medium bowl add the eggs and whisk. Continue whisking and add in the remaining ingredients. Add in chicken.
- Clean and wipe down the same pan and set temperature to medium heat. Once heated add in olive oil or coat with cooking spray.
- Preheat broiler
- Add the entire egg and chicken mixture into the pan and let cook until the bottom starts to brown (about 3 minutes). Take a rubber spatula and run between the pan and frittata and loosen up a little from the pan.
- Add to the oven and broil for 3 minutes or until the top begins to brown.. (NOTE**Do not walk away from the oven. You want to keep an eye on the broiler).
- Take out of the oven (using mits) and let cool for a minutes then using the same rubber spatula loosen and move to a board to cut and serve!