Middle Eastern · Brunch
Herb and Vegetable Egg Cake (Gluten-Free)
A firm baked egg cake studded with spinach, scallion, parsley and dill, bound with rice flour instead of wheat for a gluten-free crumb. Whisked eggs meet sautéed leeks and courgette, spiced with cumin and turmeric, then baked until set. Served warm with a lemon wedge and a dollop of yogurt.
$3
15 minsPrep
28 minsCook
43 minsTotal
EasyLevel
Nutrition per serving
328Calories
21.5gProtein
19.3gFat
17.2gCarbs
3.5gSugar
3.2gFiber
790mgSodium
768mgChol
5.6gSat Fat
630mgPotassium
140mgCalcium
3.8mgIron
1.8mcgVitamin B12
24mgVitamin C
gluten-free
vegetarian
low-carb
low-calorie
gluten-free
Instructions
1
Prep
Preheat the oven to 350F (177C) and brush a small baking dish with the olive oil.
2
Sauté
Warm a skillet over medium heat with water, add the leek and zucchini, cook 3 minutes until translucent. Chop the spinach, parsley, dill, and scallion.
3
Bake
Whisk the eggs, rice flour, cumin, turmeric, salt and pepper until smooth. Fold in the spinach, sautéed leek and zucchini, parsley, dill and scallion until combined. Pour into the dish and bake at 350F (177C) for 25 minutes until fully set and knife inserted comes out clean.
4
Rest
Let the egg cake stand for 5 minutes to firm up before slicing.
5
Plate
Slide the egg cake onto a plate, top with yogurt, and serve with the lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 88 large eggs (200g)
- 2 cup60g fresh spinach
- 2/3 cup80g leek
- 2/3 cup80g zucchini
- 4 tbsp16g fresh parsley
- 2 tbsp6g fresh dill
- 4 tbsp16g scallion
- 4 tbsp32g rice flour
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp ground turmeric
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2 tsp10ml olive oil, for the pan
- 2 tbsp30g plain yogurt, to serve
- 22 lemon wedge, to serve
