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Buffalo Chicken and Avocado Omelet vegetarian peanut butterless low carb breakfast

I’ve begun eating hard-boiled eggs for breakfast during the week, so my first thought when I wake up on Saturday is Omelet! Last weekend we had leftover chicken breast, an avocado and some Swiss cheese in the fridge. Of course, I always have the best hot sauce on hand – Frank’s Buffalo Wing Sauce – which goes great with just about everything, especially Spicy Oatmeal. Point being, this omelet may be the tastiest one I’ve ever made but use your creativity (and leftovers) to create your perfect Saturday morning omelet. A dash of sauce, a pinch of herbs or some grated Parmesan will completely transform and gourmetize your eggs. Tell me your favorite creations!

Ingredients:Buffalo Chicken and Avocado Omelet vegetarian peanut butterless low carb breakfast Print

2 eggs (or 4 egg whites)
2-3 Tbsp cottage cheese (optional)
1/4 cup cooked, chopped chicken breast
1/4 avocado, sliced
1/4 cup shredded Swiss cheese
1 tsp Frank’s buffalo wing sauce
Kosher salt and pepper, to taste

Directions:

1. Preheat a skillet on medium-high heat. In a small bowl, mix the eggs, cottage cheese (if using) and the chicken. When the skillet is hot, spray with cooking spray. pour in the egg mixture and turn the heat down to medium-low.

2. Once the top becomes mostly firm (about 3 minutes) flip the omelet and layer the avocado and cheese onto one side of the omelet, then fold the other half over to cover those ingredients.

3. After 1-2 minutes, flip the whole omelet over until it’s browned on both sides. Transfer to a plate and drizzle buffalo wing sauce on top.

Finished Product Innards:

Buffalo Chicken and Avocado Omelet vegetarian peanut butterless low carb breakfast

Filed in Breakfast, Low Carb, Peanut Butterless, Vegetarian

2 Responses / Leave a comment »

  1. Hungry Jenny says:

    I’m going through a phase of having boiled eggs for brekkie too! Never thought of putting avocado in an omelette before. My fav filling is prob bit boring but classic-ham, mushrooms, and loads of grated cheese!

    Hungry Jenny x

    • Nick says:

      That’s a great combo actually. Starting next week, I’m going to combine the two by making mini quiches/egg muffins. I plan to bake a mixture of eggs, spinach, cheese, ham, etc… in mini muffin tins and bring 2 to work every day and freeze the leftovers!

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