Remember my need for some leftover chicken? Yes, this would be the brunch dish I wanted it for.
Don’t ask me where the idea for this came from, because I couldn’t tell you. I was just thinking about what to make for our Sunday brunch, when the thought of it just popped into my head. I certainly wasn’t going to deny it – I love buffalo-style chicken anything.
Was it good? Well, I went back for seconds, and I rarely do that. Beloved went back for thirds. (The Young One had a ham and cheese omelet. *sigh*) Really, it was delicious, and I couldn’t have been more pleased with how it came out. I used a Japanese sweet potato, but a regular orange sweet would be fine; it gave the frittata itself a lovely texture and slightly sweet flavor that contrasted really well with the spicy buffalo chicken. The ranch dressing added a tart cooling element to the whole dish, which was very filling and satisfying.
It’s also pretty darn simple, especially if you’ve made the dairy-free ranch in advance – you can, of course, use a bottled ranch dressing (all that soybean oil! Blech!), or a home-prepared dressing using traditional ingredients. If you have a serious milk allergy and cannot tolerate even the ghee, I’d sub the high-quality (read: no soybean oil) margarine of your choice.
If you don’t have a problem with dairy, Beloved says some bleu cheese would just take the whole thing over the top. And if you leave out the honey in the ranch dressing, it is Whole30 compliant.
- 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
- 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, <1g fiber, 2.2g sugar, 16g protein