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Buffalo Chicken Frittata

By September 11, 2018
Yields8 Servings
 12 Eggs
 2 cups Cooked Chicken Breast
 ½ cup Buffalo Sauce, divided in half
 2 Shallots, chopped
 2 Stalks Celery, small diced
 ¼ cup Cilantro, chopped
 1 Green Onion
 1 tbsp Ghee
 salt and pepper to taste
1

Pre-heat your oven to 425 degrees.

2

Heat ghee in pan over medium-high heat.

3

Add celery and shallots and saute about 5-7 minutes or until soft.

4

In one bowl, add 12 eggs, salt and pepper and whisk until combined.

5

Add celery shallot mix and cilantro and stir together.

6

In a separate bowl, shred chicken breast and stir in desired amount of buffalo sauce.

7

Add egg mixture to a well greased cast iron pan.

8

Drop in shredded buffalo chicken evenly.

9

Swirl remaining buffalo sauce on top and cook for 25 minutes or until cooked through.

10

Let cool 10 minutes before serving.

11

Can be eaten hot or cold.

 

Ingredients

 12 Eggs
 2 cups Cooked Chicken Breast
 ½ cup Buffalo Sauce, divided in half
 2 Shallots, chopped
 2 Stalks Celery, small diced
 ¼ cup Cilantro, chopped
 1 Green Onion
 1 tbsp Ghee
 salt and pepper to taste

Directions

1

Pre-heat your oven to 425 degrees.

2

Heat ghee in pan over medium-high heat.

3

Add celery and shallots and saute about 5-7 minutes or until soft.

4

In one bowl, add 12 eggs, salt and pepper and whisk until combined.

5

Add celery shallot mix and cilantro and stir together.

6

In a separate bowl, shred chicken breast and stir in desired amount of buffalo sauce.

7

Add egg mixture to a well greased cast iron pan.

8

Drop in shredded buffalo chicken evenly.

9

Swirl remaining buffalo sauce on top and cook for 25 minutes or until cooked through.

10

Let cool 10 minutes before serving.

11

Can be eaten hot or cold.

Buffalo Chicken Frittata

Valerie Skinner

Author Valerie Skinner

More posts by Valerie Skinner

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