Where there’s football, there’s food. There are many great options in the category of “traditional fare” but you might be in the mood for something different. Wingin’ It has you covered with a new Buffalo sauce-inspired recipe every week of the Buffalo Bills’ season. Get ready to win big in your kitchen as the Bills get ready for the Denver Broncos!
After last week’s semi-complicated recipe I wanted to get back to basics. Especially with one less day to buy ingredients. Denver has a pretty famous omelet type and that fits the Bills nicely.
Buckin’ Buffalo Bronco Omelet
Active Time: 20 min
Total Time: 20 min
3 large eggs*
2 Tbsps hot sauce
2 Tbsps unsalted butter
Finely chopped onion
Finely chopped pepper (I used an Anaheim)**
1⁄4 cup chopped ham**
Salt and pepper to taste
- Whisk eggs and hot sauce together in a small bowl and set aside.
- Melt butter on MED/HIGH in a large fry pan.
- Add peppers and onions; sauté until onions turn milky, about 2 min.
- Reduce heat to MED/LOW; add egg/hot sauce mixture to onions and peppers, quickly stirring to distribute the veggies into the egg.
- Immediately add ham to eggs, distributing evenly; add salt and pepper.
- Cover the pan and continue to cook until eggs are cooked through. The top can appear a little wet, but if any portion is still clear or runny keep cooking***.
- Add cheese down the center line of the omelet.
- Flip the sides over as pictured, cover again until cheese starts to melt. Carefully remove from pan.
Wingin’ It Tips
- *By “large” eggs I mean the listed size of chicken eggs. If you buy ostrich eggs that’s on you.
- **2-3 Tbsps each of pepper and onion is about right. Roughly 1⁄4 cup ham (I used deli ham) is also about right. The same amount for the cheese is roughly accurate too. But...it’s an omelet. The whole idea is to have what you want.
- ***The hot sauce does add moisture to the eggs, which means they can take longer to cook. If you’re worried about burning or like to cook past the “wet” look stage, set the heat lower and cook longer. Mine took roughly ten minutes to cook through but like most egg dishes there are a lot of variables at play.
I don’t have one. It’s eggs.