This Buffalo Chicken Frittata is definitely not your standard breakfast fare. It cooks up nice and thick with all the flavor of buffalo chicken wings. But without the wings. Plus it's dairy free, gluten free, and Whole30 compliant!
1 1/2cupsfully cooked shredded chicken, This is approximately 2 chicken breasts. Can boil, sauté, or grill it. Can also use store-bought rotisserie.
10eggs
1/3cupFrank's Red Hot Original
1/2tspsalt
1/4tspground cayenne pepper
Instructions
Preheat oven to 400 degrees.
Add your olive oil to a cast iron skillet or another oven safe pan. Toss in the diced onion, celery, and garlic. Sauté on the stove on medium heat for 3 to 5 minutes until tender.
Remove pan from heat. Spread onion, garlic, and celery into an even layer. Top with cooked shredded chicken.
In a large bowl whisk together eggs, Frank's Red Hot Original, salt, and ground cayenne pepper.
Pour egg mixture over chicken.
Bake for 15 to 17 minutes. (16 minutes works perfect for my oven.)
Remove from oven when done. Center should not be jiggly. Top with green onion (optional). Slice and serve! For additional heat you can drizzle a little extra Frank's Red Hot Original over top.