Buffalo Chicken Frittata Ingredients 2 tablespoons ghee or clarified butter 1 small onion, diced 1 large sweet potato, peeled and shredded salt and freshly-ground black pepper 8 large eggs, well beaten 1/2 cup ghee or clarified butter, melted 1/2 cup Louisiana-style hot sauce 1 1/2 tablespoons white vinegar 1 clove garlic, finely minced pinch of salt 2 cups cooked chicken, diced 1/3 cup Dairy-Free Ranch Dressing Instructions Preheat oven to 350 F. Melt the 2 tablespoons of ghee over medium heat in a large, oven-proof skillet and cook the onion until it begins to soften, 2 or 3 minutes. Add the shredded sweet potato to the pan and sprinkle with salt and pepper. Continue cooking, stirring frequently, until the sweet potato begins to soften and lightly brown, about 5 minutes. Remove the pan from the heat and pour the beaten eggs evenly over the sweet potato/onion mixture. Place in the oven and bake 20 minutes, or until a knife inserted in the center of the frittata comes out clean. While the frittata is cooking, whisk together the melted ghee, hot sauce, vinegar, garlic and salt in a small saucepan over medium heat. Bring to a simmer and add the cooked chicken; stir, reduce the heat to low and continue to simmer, stirring occasionally, until the frittata comes out of the oven. Using a slotted spoon, transfer the chicken from the hot sauce and spread evenly over the surface of the frittata. Drizzle with extra buffalo sauce, if desired, and the dairy-free ranch dressing; serve. Nutrition (per serving): 343 calories, 28.4g total fat, 256.7mg cholesterol, 621.8mg sodium, 277.9mg potassium, 6.4g carbohydrates,
Posted on: Mon, 06 Oct 2014 22:09:04 +0000
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