I made this Buffalo Chicken Omelette one morning when I had leftover chicken in the fridge and absolutely no interest in making a boring breakfast. I added buffalo sauce without really thinking too much about it, threw in some cheese, and it turned out way better than expected. Now I keep coming back to it whenever I want breakfast that actually has some flavor instead of the usual plain eggs situation. If you enjoy quick, protein-packed meals like this, you’ll also love my Chicken Caesar Salad or these easy Protein Bagels for another satisfying option.
Why you’ll love this recipe
Buffalo Chicken Omelette comes together quickly and has a lot more flavor than a regular omelette. The buffalo sauce gives it a little heat, the chicken makes it more filling, and the cheese balances everything out. It also works for breakfast, lunch, or even one of those random lazy dinners when you don’t want to cook much. And if you like simple, flavor-packed recipes, don’t miss my Cilantro Lime Chicken Thighs or Chicken Mushroom Pasta for easy meals later in the day.
What You Will Need for Buffalo Chicken Omelette
A non-stick pan makes cooking the omelette much easier and helps prevent the eggs from sticking. A simple non-stick pan works really well for this recipe.
A mixing bowl is useful for whisking the eggs properly before cooking. Any basic bowl is enough here.
A spatula helps fold the omelette without breaking it apart. A silicone spatula works especially well and makes flipping easier.
A whisk or fork helps mix the eggs evenly so the texture stays smooth while cooking.
Ingredients
3 eggs
1/2 cup cooked shredded chicken
2 tablespoons buffalo sauce
1/2 cup shredded cheddar cheese
1 tablespoon butter
2 tablespoons chopped green onions
Salt to taste
Black pepper to taste
How to make Buffalo Chicken Omelette
In a bowl, whisk the eggs with a little salt and black pepper until combined.
In another small bowl, mix the shredded chicken with the buffalo sauce until coated.
Heat butter in a non-stick pan over medium heat. Pour in the eggs and let them cook gently without stirring too much.
Once the eggs start to set, add the buffalo chicken mixture to one side of the omelette. Sprinkle the cheese and green onions over the top.
Carefully fold the omelette in half and let it cook for another minute or two until the cheese melts and the eggs are fully cooked.
Serve while still warm.
Tips for Buffalo Chicken Omelette
Keep the heat moderate so the eggs cook evenly and don’t brown too fast on the bottom.
If you want more heat, add extra buffalo sauce on top before serving.
Using pre-cooked chicken makes this recipe much quicker, especially in the morning when you don’t want extra steps.
You can add a little ranch or blue cheese dressing on top if you like that buffalo chicken combo.
Buffalo Chicken Omelette
Description
I made this Buffalo Chicken Omelette one morning when I had leftover chicken in the fridge and absolutely no interest in making a boring breakfast. I added buffalo sauce without really thinking too much about it, threw in some cheese, and it turned out way better than expected.
Ingredients
Instructions
-
In a bowl, whisk the eggs with a little salt and black pepper until combined.
-
In another small bowl, mix the shredded chicken with the buffalo sauce until coated.
-
Heat butter in a non-stick pan over medium heat. Pour in the eggs and let them cook gently without stirring too much.
-
Once the eggs start to set, add the buffalo chicken mixture to one side of the omelette. Sprinkle the cheese and green onions over the top.
-
Carefully fold the omelette in half and let it cook for another minute or two until the cheese melts and the eggs are fully cooked.
-
Serve while still warm.
