If you like wings and blue cheese, you'll love this omelet! Also a great way to use up leftover wings or a rotisserie chicken. Drizzle with Frank's RedHot® and if you don't like blue cheese, you can easily swap for Cheddar. Garnish with chopped celery and carrots and blue cheese dressing if you like.
Ingredients
- 3 eggs
- 1 splash water
- salt and ground black pepper to taste
- 1 tablespoon butter
- 3 Buffalos wings , meat removed and cut into small pieces
- 1 teaspoon Buffalo wing sauce , such as Frank's RedHot®
- 0.25 cups crumbled blue cheese
Instructions
-
1
Whisk eggs together in a bowl. Whisk in water, salt, and pepper.
-
2
Melt butter in a large skillet over medium-high heat. Cook and stir chicken pieces in the hot butter until heated through, 1 to 2 minutes. Mix in Buffalo wing sauce; cook and stir for 30 seconds.
-
3
Pour eggs into the skillet. Swirl eggs with a fork several times, working clockwise from the outside in, until slightly scrambled. Flatten eggs out into an even circle. Reduce heat and cook until set, 1 to 2 minutes. Sprinkle blue cheese over eggs; cook for 1 minute. Fold omelet in half and cook for 1 minute. Flip and cook on the second side, 30 seconds to 1 minute more.
Nutrition Facts
Per serving
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