Ingredients
3eggs
water,enough to hydrate mixture, about ⅛ tsp or less
salt and ground black pepper,to taste
1tbspbutter
3buffalo wings,meat removed and cut into small pieces
1tspBuffalo wing sauce,such as Frank’s RedHot®
¼cupblue cheese,crumbled
Preparation
Whisk eggs together in a bowl. Whisk in water, salt, and pepper.
Melt butter in a large skillet over medium-high heat. Cook and stir chicken pieces in the hot butter for 1 to 2 minutes or until heated through.
Mix in Buffalo wing sauce; cook and stir for 30 seconds.
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 for 1 to 2 minutes or until set. Sprinkle blue cheese over eggs and cook for 1 minute. Fold omelet in half and cook for 1 minute.
Flip and cook on the second side for 30 seconds to 1 minute more.
