Middle Eastern · Brunch
Herbed Egg and Walnut Cake (Gluten-Free)
Baked eggs set with toasted walnuts, fresh parsley and mint, and warmed cumin, finished with a drizzle of olive oil and crumbled feta. This egg and walnut cake bakes in a small dish until firm and lightly golden, then rests briefly before slicing into wedges, served warm with yogurt.
$3
12 minsPrep
22 minsCook
34 minsTotal
EasyLevel
Nutrition per serving
418Calories
23gProtein
32.5gFat
6.2gCarbs
2.6gSugar
1.6gFiber
720mgSodium
612mgChol
10.1gSat Fat
423mgPotassium
260mgCalcium
3.3mgIron
1.6mcgVitamin B12
5.2mgVitamin C
gluten-free
vegetarian
low-carb
low-calorie
gluten-free
Instructions
1
Prep
Preheat the oven to 350°F (175°C). Grease a small 4-inch baking dish with olive oil. Toast the walnuts in a dry skillet over medium heat for 2 minutes until fragrant and darker, then roughly chop.
2
Whisk
Combine eggs with parsley, mint, ground cumin, turmeric, and salt in a bowl, whisking until uniformly pale with no white streaks remaining.
3
Fold
Fold toasted walnuts and half the feta into the egg mixture until evenly distributed throughout.
4
Bake
Pour into the prepared dish and bake at 350°F for 18 to 20 minutes until the center is just set and no longer wobbles, with edges lightly golden.
5
Rest
Let the cake sit in the dish for 5 minutes to firm up enough to hold its shape when sliced.
6
Plate
Slide onto a plate, drizzle with remaining olive oil, scatter remaining feta on top, and serve warm in wedges alongside yogurt.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 88 large eggs (200g)
- 1.4 oz40g walnuts
- 4 tbsp4 tbsp parsley
- 2 tbsp2 tbsp mint
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp ground turmeric
- 1/4 tsp1/4 tsp salt
- 2 tbsp2 tbsp olive oil, plus extra for greasing
- 1.4 oz40g feta cheese
- 4 tbsp60g plain yogurt, for serving
