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Egyptian Walking Onion Frittata with Kale and Parmesan by Alicia Thee Chef

Looking for a delicious and nutritious way to start your day? Try this Egyptian Walking Onion Frittata with Kale and Parmesan. It’s packed with flavor, loaded with healthy greens, and easy to make! Plus, it’s versatile enough to serve for breakfast, brunch, or even dinner. Let’s get cooking!


- 1 tablespoon of olive oil

- 1 medium Egyptian walking onion, thinly sliced (white and green parts)

- 1 cup of skinned and chopped Long Island cheese squash

- 4 cups chopped kale

- 6 large eggs, beaten

- 1/2 cup grated Parmesan cheese

- 1/4 cup chopped fresh herbs (optional, such as chives or parsley)


1. Preheat the oven and Prep the Skillet: Preheat your oven to 375°F (190°C). Heat olive oil in a large oven-safe skillet over medium heat. Swirl to coat the bottom of the skillet.

2. Cook the Squash: Add the chopped Long Island cheese squash to the skillet and cook for about 7 minutes, until slightly softened.

3. Add Walking Onion: Add the sliced Egyptian walking onion and cook for an additional 5-7 minutes, until both the squash and onions are softened.

4. Wilt the Kale: Stir in the chopped kale and cook until wilted, about 2-3 minutes.

5. Prepare the Egg Mixture: In a separate bowl, whisk together the beaten eggs, grated Parmesan cheese, and Alicia Thee Chef’s Season All.

6. Combine and Bake: Pour the egg mixture over the vegetables in the skillet. Sprinkle with additional Parmesan cheese if desired. Transfer the skillet to the preheated oven.

7. Bake: Bake for 20-25 minutes, or until the frittata is set and golden brown on top.

8. Garnish and Serve: Once done, garnish with chopped fresh herbs if using. Slice and serve hot!

Optional Variation: Egyptian Walking Onion Frittata with Kale, Parmesan, and Pan-Seared Salmon

Want to elevate your frittata even more? Add some pan-seared salmon for a protein-packed and flavorful twist! Follow the same steps as above, but with the addition of salmon.

- Ingredients (with salmon):

- 1-2 salmon fillets (about 6-8 ounces), skin removed

- Salt and pepper to taste

- Olive oil for cooking

1. Prepare the Salmon: Season the salmon fillets with salt and pepper on both sides.

2. Pan-Sear the Salmon: Heat a drizzle of olive oil in a separate skillet over medium-high heat. Once hot, add the salmon fillets, presentation side down, and cook for about 3-4 minutes until golden brown. Flip and cook for an additional 3-4 minutes, or until cooked through. Remove from heat and let it rest for a minute.

3. Incorporate the Salmon: After cooking the kale in the frittata skillet, gently flake the cooked salmon into chunks and distribute evenly over the vegetables.

4. Proceed with Frittata: Pour the egg mixture over the vegetables and salmon in the skillet, then bake as directed.

5. Garnish and Serve: Garnish with fresh herbs as desired and serve hot. Enjoy your upgraded Egyptian Walking Onion Frittata with Kale, Parmesan, and Pan-Seared Salmon!

Whether you choose the classic version or opt for the salmon upgrade, this frittata is sure to become a favorite in your kitchen. It’s simple, satisfying, and oh-so-delicious!

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