Buffalo Chicken Egg White Omelet
Looking for a delicious breakfast option? This fluffy omelet recipe is quick, easy, and packed with protein to start your day right. A perfect recipe for breakfast or brunch, featuring fluffy eggs and savory fillings.
Ingredients
6 Tablespoon Eggland's Best 100% Liquid Egg Whites
1 Tablespoon Buffalo Wing Sauce
1 Tablespoon fresh green onions, finely chopped
Sea salt, to taste
Freshly ground black pepper, to taste
Preparation
- Warm the cooked chicken in a small pan. Mix in buffalo wing sauce until well-coated and set aside.
- Heat a non-stick omelet pan over medium-low heat. Add 1 tsp olive oil and swirl to coat the surface.
- Gently pour the egg whites into the heated pan. Season with a light sprinkle of sea salt and black pepper. Allow to cook undisturbed until the edges begin to set, approximately 2-3 minutes.
- Layer the buffalo chicken, chopped green onions on one side of the omelet. Using a spatula, carefully fold the empty half over the fillings. Continue cooking for 1-2 minutes until heated through.
- Transfer immediately to a serving plate.
- For extra flavor, drizzle with 1 tsp additional buffalo sauce and garnish with fresh green onions if desired.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 279 |
| Fat | 6.4g |
| Saturated Fat | 1.2g |
| Cholesterol | 44mg |
| Sodium | 696mg |
| Carbohydrates | 0.6g |
| Dietary Fiber | 0.2g |
| Protein | 46.6g |
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