Buffalo Turkey Omelette

This craving started the other night while talking to one of the dearest people in my life. We were discussing food (a common subject in my book) & I admitted how I can put Frank’s Buffalo Wing Sauce on pretty much anything. I’d put it on my Cheerios if society wouldn’t shun me. Okay, maybe not, but only because that sounds pretty gross.

The conversation inevitably led to breakfast where he told me he can’t do eggs (yeah, I just can’t even fathom). At least he followed that bombshell up by saying he can’t do mayo either (+1).  From there, I was daydreaming of a beautiful buffalo-egg combination to satisfy my desires while keeping my ass in my skinny jeans.


  • 1/4 c. diced turkey deli meat – you can use chicken or ham or whatever you’d like… It’s an omelette, they’re flexible like that.
  • 1/2 c. liquid egg whites or 3 eggs
  • 2 tbsp. shredded cheese – I went with a reduced fat cheddar although I think it’d be astounding with mozzarella.
  • 2 tbsp. Frank’s Buffalo Wing Sauce – no substitutions here. Frank’s is the best & if you don’t agree, I’m not sure we can be friends.

Heat a non-stick pan over medium & coat with butter or cooking spray. Whisk eggs & evenly pour into heated pan. Let it sit. Seriously. I’ve screwed up a multitude of omelets because I wasn’t patient enough to just let the skillet do its magic. With a spatula, gently lift along the edges of the omelette allowing the liquid on top to spill over the sides. Flip the omelette over & layer the cheese & turkey on top. With your spatula, lift one edge of the egg and fold it across and over, so that the edges line up, or go for a tri-fold style. Drizzle with Frank’s. Serve with side a ranch or bleu cheese dressing.

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Devon Stiles


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