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
- eggs: 3 piece
- splash water: 1 piece
- salt and ground black pepper: (to taste)
- butter: 1 Tbsp
- Buffalo wings, meat removed and: 3 piece (cut into small pieces)
- Buffalo wing sauce (such as Frank's RedHot®): 1 tsp
- crumbled blue cheese: 0.25 cup
Metric Conversion
Stages of cooking
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Whisk eggs together in a bowl. Whisk in water, salt, and pepper.
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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.
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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.
