Buffalo chicken frittata

Buffalo chicken frittata

From Buffalo wings to Buffalo chicken salad and now to a Buffalo chicken frittata. Of course it will have the pieces of chicken coated with the Frank’s RedHot Buffalo Wings Sauce. Then I started thinking about what else I might include in the frittata. I remembered that I used blue cheese dressing for the salad because that was often served as a dip for Buffalo wings. I decided to try crumbled blue cheese in the frittata. Blue cheese has a strong flavor that can stand up to and complement the Buffalo Wings Sauce. I think it works.

Buffalo chicken frittata

3/4 cup cubed cooked chicken breast, about 1/2-inch cubes
2 to 3 tablespoons Frank’s RedHot Buffalo Wings Sauce
1/3 cup crumbled blue cheese plus a little more for the top

3 eggs

Mix the chicken with enough Buffalo Wings Sauce to coat the pieces.

Put the eggs into a good-sized mixing bowl and beat just to mix them up. Add a bit of oil to the pan and let it get hot. Add a small amount of eggs to the pan to set the bottom of the frittata to prevent sticking. Turn the heat down to medium low. Mix the blue cheese into the eggs and pour about half of the egg mixture into the pan. Spoon about 3/4 of the chicken onto the eggs, small amounts at a time to spread the chicken over the frittata. Add the remainder of the egg mixture gently to avoid disturbing the chicken. Put the rest of the chicken on the top. Cook this for about 5 minutes to set the bottom and sides.

Preheat the broiler. When the 5 minutes cooking on the stove are up, sprinkle a bit more of the blue cheese on the top. Place the the pan under the broiler, about 6 to 7 inches below. Cook until the top is set and just starts to brown. This is about 1–1/2 to 2 minutes for me, but watch closely.

Remove from the broiler, loosen up the sides with a spatula if necessary, and slide the frittata out onto the serving plate.

Categories: Frittatas
Tags: chicken, Buffalo sauce, blue cheese


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