Buffalo Chicken Omelet Recipe

Name: Aroma Breakfast and Lunchs Buffalo Chicken Omelet Recipe
Cook time: 20 min
Total time: 20 min
Yield: 1 servings
Cuisine: American
Ingredients: 3 count large eggs; 2 tbsp whole milk; 1 tsp salt; 1 tsp black pepper; 1 tbs unsalted butter; 1 tsp neutral oil (vegetable or canola); 3 oz grilled chicken, shredded or diced; 2 tbs buffalo sauce (hot sauce + butter style); 2 tbsp yellow onion, thinly sliced; 1 oz cheddar-jack cheese, shredded; 1 tbsp green onions (optional), thinly sliced; 1 tbsp blue cheese crumbles; 2 tbsp ranch dressing; 1 tsp extra buffalo sauce (optional); 1 tsp fresh parsley or cilantro (optional)

Inspired by Aroma Breakfast and Lunch

Time20m

Serves1

Grilled chicken, buffalo sauce, onions and cheddar jack cheese. Topped with choice of blue cheese or ranch

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Ingredients

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Omelet Base

3 count Large eggs

2 tbsp whole milk

1 tsp Celtic sea salt

1 tsp black pepper

1 tbs Unsalted butter

1 tsp neutral oil (vegetable or canola)

Filling

3 oz grilled chicken, shredded or diced

2 tbs buffalo sauce (hot sauce + butter style)

2 tbsp yellow onion, thinly sliced

1 oz cheddar-jack cheese, shredded

1 tbsp green onions (optional), thinly sliced

Toppings / Finishes

1 tbsp blue cheese crumbles

2 tbsp ranch dressing

1 tsp extra buffalo sauce (optional)

1 tsp fresh parsley or cilantro (optional)

Method

Omelet Base

Beat eggs

Crack 3 large eggs into a bowl. Add 2 tablespoons whole milk, 1 teaspoon salt, and 1 teaspoon black pepper. Whisk vigorously until mixture is homogeneous and slightly frothy (about 20-30 seconds).

Preheat pan

Place a nonstick skillet (8-10 inches) over medium-low heat. Add 1 teaspoon neutral oil and 1 tablespoon unsalted butter. Allow butter to melt and foam but not brown; swirl to coat the pan evenly.

Filling

Warm and sauce the chicken

If your grilled chicken is cold, warm 3 oz diced/shredded grilled chicken in a small sauté pan over medium heat for 1-2 minutes. Add 2 tablespoons buffalo sauce and toss until chicken is evenly coated and heated through (about 1 minute). Remove from heat and set aside.

Sauté onions

In the same skillet used for the omelet (or a separate small pan if preferred), add the thinly sliced onion (2 tablespoons). Sauté over medium heat for 2-3 minutes until softened and fragrant but not browned. Remove and set aside with the chicken.

Cook omelet base

With the pan still over medium-low, pour the beaten egg mixture into the skillet. Let it sit undisturbed for 10-15 seconds, then gently stir with a rubber spatula from the edges toward the center to allow uncooked egg to flow to the edges. Tilt the pan and continue until the top is mostly set but still slightly glossy (about 45-60 seconds).

Add filling and fold

Arrange the buffalo-coated chicken and sautéed onions over one half of the omelet. Sprinkle 1 oz shredded cheddar-jack evenly over the chicken and onions. Sprinkle optional green onions if using. Using a spatula, carefully lift the opposite half of the omelet and fold it over the filling. Cook another 30-60 seconds to melt the cheese and finish cooking the center (lower heat if browning too quickly).

Toppings / Finishes

Slide the finished omelet onto a plate. Top with 1 tablespoon blue cheese crumbles if choosing blue cheese, or drizzle 2 tablespoons ranch dressing if choosing ranch. If desired, add an extra 1 teaspoon buffalo sauce for more heat and garnish with 1 teaspoon chopped fresh parsley or cilantro. Serve immediately.