Buffalo Chicken Frittata | Paleo & Whole30
Step up your brunch game with this quick and easy Buffalo Chicken Frittata. A combination of juicy shredded buffalo chicken and sauteed aromatic vegetables are baked into fluffy eggs to make this paleo and Whole30 egg bake.
Equipment
- 1 cart iron skillet
Ingredients
- 1 tablespoon ghee
- 2 stalks celery small dice
- 2 shallots chopped
- ¼ cup cilantro chopped
- 1 dozen eggs
- 2 cups cooked chicken breast
- ½ cup buffalo sauce divided in half
- 1 green onion chopped
- salt/pepper
Instructions
- Pre-heat the oven to 375F and grease a cast iron skillet well. Set aside.
- Heat ghee in a pan over medium-high heat. Add celery and shallots and saute until soft (5 to 7 minutes).
- In a large bowl, whisk a dozen eggs with salt, and pepper. Add the sauteed vegetable mixture and stir.
- In a separate bowl, shred chicken breast and stir in desired amount of buffalo sauce.
- Pour the egg mixture into the prepared cast iron, and drop the shredded buffalo chicken in, dispersing evenly.
- Swirl remaining buffalo sauce on top and bake in preheated oven for 25 to 35 minutes or until cooked through.
- Let cool for at least 10 minutes. Enjoy or hot or cold!