We're big fans of buffalo chicken in my house and on the very rare occasion we don't gobble up all our dinner, I always make this easy southwest frittata recipe with the leftovers.
Similar to quiche, frittatas are like egg-cakes. They're incredibly versatile in the sense that you can fill them with practically any combination of ingredients and they always come out looking fluffy and pretty.
You start cooking frittatas on the stove top, then pop them into an oven to finish up cooking, and this makes them a super easy meal to prepare.
2 grilled buffalo chicken cutlets, chopped (Make these by dipping chicken into Frank's Red Hot and grill them, easy as that! My cutlets are always thinner, so I use 2 in this recipe, but you may only need 1.)
1 medium yellow onion, chopped
1/2 red pepper, chopped
8 - 10 cherry tomatoes, quartered
4 tablespoons chives, chopped
handful of cilantro, chopped
2 tablespoons Frank's Red Hot
1 teaspoon olive oil
Preheat the oven to 350 degrees.
In an oven safe, non-stick 10" skillet, heat your olive oil on medium-low heat. When ready, add in your chopped onion and red pepper to cook.
Next, toss in your chicken and tomatoes to heat up, about two minutes. While that does it's thing, whisk your eggs with a bit of salt and pepper to taste. Set aside.
When that's heated, add in the hot sauce, half of your chives and cilantro. Mix all your ingredients together.
Pour in your egg mixture over your other ingredients and stir everything together to make sure it's all even.
Cook the egg mixture for about 4 - 5 minutes, just until the sides and bottom have firmed.
Before placing in the oven, run a clean rubber spatula along the sides of the frittata and then drizzle just a little bit of olive oil into the space to make it easier to remove.
Bake for about 15 - 20 minutes in the oven.
Remove from the oven and allow to cool. Serve at room temperature and garnish with remaining chopped chives.