Spicy Buffalo Chicken Frittata
As an English teacher and barista, it’s a unspoken job requirement to possess creativity and passion. Some days, I don’t measure up and fall flat on my face. I also panic as I scroll through articles and flip through pages in order to discover creative ways to help students find the main idea of a text. It can be daunting. The creative side of being a barista is generally discovered during a free minute of experimentation when the line isn’t out the door and around the building. We even have a secret menu at Starbucks, but make sure you bring your iPhone with you and show us the recipes. The secret menu isn’t actually written in stone. We do not usually know what’s in a Bananas Foster Frappucino. Help a lady out and give me the cheat sheet!
I have always been a creative person. Most of my clothing is from Goodwill and assorted thrift stores in my area. I like to play with color and design. I dabble with the guitar and piano. I had a role as Liesel in my junior high school’s rendition of The Sound of Music. These days, when I’m trying to balance teaching, Starbucks, home life, and my health, the best way to hone in on my creativity is in the kitchen. Some recipes are pure failures, some are great successes.
Today, I’d like to share with you the first recipe to be featured on my blog. Quite appropriately, it’s a frittata, aka Egg Pie! Frittatas can be enjoyed as a brunch option or a hearty winter meal. They’re simple and most of the ingredients in frittatas are probably in your refrigerator right now, unless you are Olivia Pope or Carrie Mathison. Fritttas are made with eggs, cheese, meat and/or vegetables and then baked in the oven. The best part is that this dish can be ready in under 30 minutes and enjoyed as an entreé or a snack.
This time of year is all about chicken wings for me especially with the Super Bowl right around the corner. I love chicken wings, but don’t always love the heaviness I feel after eating a whole plate of them slathered in ranch dressing. So, I had a creative idea. How would a spicy buffalo chicken frittata taste? I do put hot sauce on my eggs, which is delicious by the way. The results of my creative journey: hearty, wholesome, spicy goodness. This frittata would be a wonderful addition to any table at a Super Bowl Party or Sunday Brunch.
It starts with some ground chicken and onions:
Topped with blue cheese crumbles and shredder buffalo cheddar cheese (or sharp cheddar):
With the eggy mixture coating the top of the skillet where it is then baked:
And enjoyed with a brew:
So, who will you be rooting for next Sunday? As a born-and-raised Philadelphia Eagles fan, I have no allegiance to the Patriots or the Seahawks. I’d have to say that I’ll be rooting for Katy Perry at the half-time show. You go girl!
- 1 yellow onion, diced
- 1 cup ground chicken
- ¼ cup buffalo sauce
- Seasonings For Frittata:
- 1 teaspoon ranch seasoning
- 1 clove garlic, minced
- ¼ teaspoon red pepper flakes
- ½ teaspoon salt
- Frittata Ingredients:
- ½ cup spicy buffalo cheddar cheese or sharp cheddar cheese
- ½ cup bleu cheese crumbles
- ¼ cup buffalo sauce
- 8 large eggs
- Set the oven temperature to 400°F.
- In a non-stick pan, at medium heat on your stove, sauté ground chicken until golden-brown. When the chicken is fully-cooked, add the buffalo sauce to the ground chicken. Stir until the chicken is fully coated. Oil the cast iron skillet and place it at medium-high heat on the stove. Place the diced onion in the cast iron skillet and cook until the onions are golden brown.
- Incorporate the Seasonings: Convert the chicken to the skillet with the onions. Add ranch seasoning, garlic, pepper flakes, and salt to the chicken-onion mixture and cook for two minutes. If you want a bolder tasting chicken mixture, add extra ranch seasoning.
- Incorporate the Cheese. The cheese will coat the chicken-onion mixture. Spread the cheese evenly on top of the chicken-onion mixture. Allow the cheese to slightly melt before beginning the next step.
- Combine the eggs and buffalo sauce until fully scrambled. Pour mixture on top of the melting cheese. The eggs should be evenly distributed on top of the cheese. If you'd like, you can also put a little extra cheese on top of the egg mixture. For approximately three minutes, allow the eggs to set around the edges of the skillet.
- Bake the Frittata. Convert the skillet from the stove to the oven. Allow the frittata to bake for approximately 10 minutes. At this time, the eggs should be completely baked; however, take a knife and cut a small slit in the middle of the frittata to endure that the eggs are completely cooked. If the insides of the frittata are still runny, allow the frittata to bake for 2 more minutes. Remove the frittata from the oven and serve while the dish is still warm. The frittata can be reheated for up to a week after baking.