A frazzled businessman stumbled into my kitchen last Sunday, declaring he was tired of the same old eggs but needed his morning protein fix before the big game. “Chef Marcus,” he sighed, “I need something with a kick that won’t take forever.” I smiled, pulling out my cast iron skillet. By the time his friends arrived with their six-packs, my Buffalo Chicken Frittata was the unexpected MVP – spicy, protein-packed, and sophisticated enough to make everyone forget they were essentially eating breakfast for the tailgate.
History & Origin
Since Buffalo chicken wings emerged as an iconic American dish in the 1960s, culinary innovators have continuously reimagined their bold, spicy flavors across various recipe formats.
The Buffalo Chicken Frittata represents a delicious fusion of traditional Italian egg dishes and American comfort food. By combining shredded chicken breast, Buffalo sauce, and a perfectly seasoned egg mixture, this brunch favorite transforms classic wing flavors into a nutritious meal.
Italian cooking techniques meet bold American taste, creating a gluten-free option that celebrates culinary creativity. The dish seamlessly bridges cultural cooking traditions, offering a versatile and satisfying breakfast experience.
Recipe
Spice up your breakfast or brunch with this protein-packed Buffalo Chicken Frittata that brings together the bold flavors of buffalo sauce and tender shredded chicken. This versatile dish transforms classic buffalo chicken wings into a nutritious and satisfying egg-based meal that’s perfect for any time of day.
The beauty of this frittata lies in its simplicity and adaptability. By combining lean protein, vegetables, and eggs, you’ll create a gluten-free dish that’s both delicious and nutritionally balanced, making it an excellent option for meal prep or entertaining guests.
Ingredients
- 6 large eggs
- 1 cup shredded cooked chicken
- 1/4 cup buffalo sauce
- 1/2 cup diced onions
- 1/2 cup diced celery
- 2 tablespoons olive oil
- 1/4 cup crumbled blue cheese
- Salt and pepper to taste
- Fresh chives for garnish
Equipment
- 10-inch oven-safe skillet
- Mixing bowl
- Whisk
- Cutting board
- Knife
- Measuring cups and spoons
Instructions
- Preheat oven to 375°F
- Sauté onions and celery in olive oil until softened
- Add shredded chicken and buffalo sauce to the skillet
- Whisk eggs with salt and pepper in a separate bowl
- Pour egg mixture over chicken and vegetables
- Sprinkle blue cheese on top
- Transfer skillet to preheated oven
- Bake for 25-30 minutes until set and golden
- Garnish with fresh chives before serving
Nutrition
177 kcal | 2g Carbohydrates | 19g Protein | 10g Fat | 3g Saturated Fat | 2g Polyunsaturated Fat | 4g Monounsaturated Fat | 285mg Cholesterol | 320mg Sodium | 210mg Potassium | 320 IU Vitamin A | 2mg Vitamin C | 80mg Calcium | 1.2mg Iron
Cooking Tips
When preparing this frittata, ensure your chicken is thoroughly cooked and shredded before incorporating it into the dish. For added flavor variation, experiment with different hot sauces or replace blue cheese with ranch or cream cheese. To prevent sticking, use a well-seasoned cast-iron skillet or ensure your non-stick pan is properly greased before cooking.
Serving Suggestions
Buffalo Chicken Frittata is a delightful dish best served warm and sliced into 8 equal pieces, making it perfect for sharing.
To elevate the presentation, garnish with freshly chopped green onions or cilantro, which add a burst of color and fresh flavor. For those who love heat, a drizzle of Frank’s Red Hot sauce over the top provides an extra kick.
A crisp side salad complements the frittata beautifully, creating a balanced meal that balances the rich, spicy chicken and eggs. This versatile dish works wonderfully for breakfast, brunch, or even as a satisfying savory snack throughout the day.
Common Mistakes & Troubleshooting
One common mistake when preparing a frittata is overcooking the eggs, which can result in a dry, rubbery texture.
In my early cooking days, I once left a frittata in the oven too long while distracted, and the result was a tough, unappetizing dish that lost its creamy interior.
To avoid this, watch the frittata closely and remove it from the oven when the center is just set but still slightly jiggly, as it will continue cooking from residual heat.
Frequently Asked Questions
What Makes a Frittata so Different From an Omelet?
I’ll explain why frittatas stand out: they’re thicker, mixed with ingredients throughout the eggs, often baked in the oven, and can be served at room temperature, unlike quick, folded omelets cooked entirely on the stovetop.
Should You Put Buffalo Sauce on Chicken Before or After Cooking?
I’ve found the best results come from marinating chicken in buffalo sauce before cooking for deep flavor, then drizzling extra sauce afterward for a fresh, spicy kick that really elevates the dish’s taste profile.
What Is the Main Difference Between a Quiche and Frittata?
I’ll tell you the key difference: a quiche has a pastry crust, while a frittata is crustless. Quiches are creamier with more dairy, and frittatas are denser, packed with eggs and typically cooked both on the stovetop and in the oven.
What Is the Best Thing to Eat Buffalo Chicken Dip With?
I love serving buffalo chicken dip with tortilla chips for the ultimate crunch, but don’t overlook crunchy veggies like celery and carrots, which add a fresh contrast to the spicy, creamy dip that’ll keep you coming back for more!
Final Thoughts
Buffalo Chicken Frittata transforms classic wing flavors into a nutritious, protein-packed meal perfect for any time of day. This versatile dish offers a delicious gluten-free option that satisfies those who crave bold, spicy tastes without the mess of traditional wings. By mastering this simple recipe, you’ll add an impressive, crowd-pleasing option to your cooking repertoire.
If you enjoyed this Buffalo Chicken Frittata, be sure to check out our recipe for Taco Frittata, which puts another delicious spin on this protein-packed favorite.
