Buffalo Chicken Frittata Whole30 Approved

Hey simple eats fans!  It’s September which means the kickoff of fall.  It also means that it is one out of the 2 months of the year of an official Whole30. Today I am sharing one of my favorite recipes for this Buffalo Chicken frittata because it can be eaten hot, cold or for any meal of the day.

My love of buffalo sauce is undying. I can’t help but use it in so many of my recipes. I just love the salty spicy kick it gives everything and I am not stopping anytime soon.

Check out:

Buffalo Dip | Vegan & Whole30

Buffalo Chicken Sliders | Whole30

Buffalo Cauliflower | Whole30

Baked Buffalo Wings | Whole30

Thank goodness buffalo sauce is compliant on Whole30 resetsbecause I honestly don’t know what I would do without it. I guess others we’re feeling the same way as so many Whole30 buffalo recipes busted on to the scene. Even better, The New Primal has made THREE buffalo sauces that are all paleo and Whole30 Approved that come in mild, medium and hot.

Since I am the Frittata queen, I decided to think outside of the box about how I can use buffalo sauce for breakfast and buffalo chicken frittata was born.

Check Out: Whole30 Approved Sauces & Marinades


1 dozen Eggs
2 cups Cooked Chicken Breast
1/2 cup Buffalo Sauce, divided in half
2 shallots, chopped
2 stalks Celery, small dice
1/4 cup Cilantro, chopped
1 Green Onion, chopped
1 tbsp Ghee


1. Pre-heat your oven to 425
2. Heat ghee in pan over medium-high heat
3. Add celery and shallots and saute about 5-7 minutes or until soft
4. In one bowl, add 12 eggs, salt and pepper and whisk until combined.
5. Add celery shallot mix and cilantro and stir together
6. In a separate bowl, shred chicken breast and stir in desired amount of buffalo sauce.
7. Add egg mixture to a well greased cast iron pan.
8. Drop in shredded buffalo chicken evenly.
9. Swirl remaining buffalo sauce on top and cook for 25 minutes or until cooked through.
10. Let cool 10 minutes before serving
11. Can be eaten hot or cold.

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