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.

Gallery

Recipe Summary

prep:
10 mins
cook:
5 mins
total:
15 mins
Servings:
1
Yield:
1 omelet
Advertisement

Ingredients

1
Original recipe yields 1 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk eggs together in a bowl. Whisk in water, salt, and pepper.

    Advertisement
  • 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.

  • 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

588 calories; protein 38.9g 78% DV; carbohydrates 2.9g 1% DV; fat 46.7g 72% DV; cholesterol 652.9mg 218% DV; sodium 1094.9mg 44% DV. Full Nutrition
Advertisement
Advertisement