Ingredients
- 2 ounces cream cheese
- 1 tablespoon crumbled blue cheese
- 1 tablespoon buffalo sauce (Optional)
- 1 ounce cubed, cooked chicken
- 1 ½ tablespoons ranch dressing
- 3 eggs
- nonstick cooking spray
- ½ tablespoon buffalo sauce, or to taste (Optional)
What Makes This Recipe So Good
Cooking Tips
- Cook the chicken thoroughly before adding it to the eggs to ensure safety and taste.
- Avoid overcooking the omelette to keep it soft and fluffy.
Step 1
Whisk the cream cheese, blue cheese, and a tablespoon of buffalo sauce in a microwave-safe bowl. Pop it in the microwave for about a minute, then give it a good stir. If it’s not smooth yet, keep microwaving in 15-second bursts, stirring each time until it’s nice and creamy. Let this cool for about five minutes, then stir in the cooked chicken and some ranch dressing.
Step 2
Whisk the eggs in a bowl until they’re light and a bit lemony in color. Heat a large skillet over medium-high and spray it with cooking spray. Pour in the eggs and cook them gently until they start to set but are still a little soft on top—this usually takes around three minutes.
Step 3
Spoon the chicken mixture over one half of the eggs, then cook for another minute or two until the top is fully set. Carefully fold the omelette over itself and slide it onto your plate. Finish it off with a drizzle of buffalo sauce for an extra kick. Enjoy!
