These little babies are what I served as the main protein ingredient in the packed lunch today.
They have all the flavours of buffalo chicken wings but are far easier to eat (no bones for starters). They are also a great way to use up leftover chicken.
Aside from being a great lunch dish, these could easily be used for breakfast or dinner, and they make both a great snack or appetizer.
These frittata’s contain blue cheese, so are primal rather than paleo.
They also contain sriracha sauce (ie chilli) so are an AIP stage 4 reintroduction. When reintroducing foods on the AIP, I recommend this guide.
Buffalo Chicken Mini Frittata
- 225g (8oz) leftover cooked chicken
- 6 eggs
- 125g (4.5oz) blue cheese (I used Danish Blue – use whatever blue cheese you like. If you don’t eat cheese, you could leave it out and replace it with some nutritional yeast to give a cheesy taste)
- 4 green onions – chopped
- 1 tsp sriracha sauce (or to taste) – you can also use any hot sauce you prefer.
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp cayenne pepper
Preheat the oven to 190°C/375°F.
Place the cooked chicken in a food processor and pulse to chop. You don’t want it to be too fine, but you also don’t want huge chunks of chicken.
In a bowl, mix the eggs, green onions, blue cheese, sriracha, salt, pepper and spices. Add the chicken and mix well.
Spoon into a silicone muffin pan, filling the cups to 3/4 full.
Bake in the preheated oven for 30 minutes until cooked, firm and slighlty golden-brown on top.
Turn out of the muffin pan and allow to cool.
Serve warm or cold.