Buffalo chicken in any form is a go-to favorite in my house and I personally love, love, love omelettes, so I decided to combine the two this morning for brunch. The result was the absolutely delicious creation! By using just one whole egg along with egg whites, I was able to keep the calorie count reasonable and still have a nice sized omelette end up on the plate.
Also, as a side note, if you have never cooked your eggs in coconut oil before, I highly recommend you try it. Coconut oil is great to use when cooking at high-heat temperatures since it doesn't oxidize in the pan and has added health benefits. On top of that, eggs cooked in coconut oil seem to come out fluffier, shinier, and with a slightly sweet taste!
Buffalo Chicken Omelette
1/2 c. egg whites
1 T. melted coconut oil, divided
1 tsp. lemon juice
1 T. hot sauce
1 tsp. dijon mustard
1-4 tsp. water
1/8 tsp. coconut aminos
2 pinches oregano
2 pinches garlic powder
2 oz. cooked chicken breast
1/2 green pepper, finely chopped
2 T. chopped red onion
2 T. feta cheese
pink salt and pepper, to taste
- Place 1/2 tablespoon coconut oil, lemon juice, coconut aminos, garlic powder, oregano, hot sauce, and dijon mustard together in container with lid and shake until well combined.
- Add water until desired consistency is reached then set aside.
- Heat remaining coconut oil in skillet over medium heat.
- Add peppers and onions to skillet and cook until tender.
- Cut chicken breast into small cubes and place in bowl.
- Stir in 1 tablespoon of hot sauce mixture along with peppers and onions.
- Whisk together egg, egg whites, salt and pepper and pour into skillet.
- Once eggs are mostly cooked, sprinkle chicken and veggie mixture onto eggs.
- Top with 1 1/2 tablespoons feta then fold egg into desired omelette shape.
- Place omelette onto plate.
- Top with remaining 1/2 tablespoon feta and any filling that fell out in skillet.
- Drizzle hot sauce mixture over top of omelette.