Middle Eastern · Brunch
Herbed Egg and Walnut Cake (High-Protein)
Baked egg cake studded with walnuts, parsley, and dill, enriched with cottage cheese and cannellini beans. Herb-flecked slices have nutty crunch and gentle turmeric warmth, served warm with a lemon-yogurt drizzle.
$4
15 minsPrep
30 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
530Calories
50.2gProtein
29.1gFat
19.8gCarbs
4.9gSugar
5.8gFiber
1018mgSodium
744mgChol
8.5gSat Fat
880mgPotassium
260mgCalcium
5.9mgIron
2.3mcgVitamin B12
23mgVitamin C
vegetarian
gluten-free
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Prep
Preheat the oven to 180C (350F) and brush a small ovenproof dish with olive oil, coating the base and sides evenly.
2
Whisk the eggs until smooth and pale. Whisk in cottage cheese, turmeric, salt, and black pepper until no white streaks remain, then fold in cannellini beans, walnut, parsley, dill, scallion and baking powder.
3
Bake at 180C (350F) for 25–30 minutes until the center is set and springs back to the touch, with a lightly golden top.
4
Plate
Turn the cake onto a plate, slice, and serve with lemon juice stirred into plain yogurt spooned on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 88 large whole eggs (400g)
- 2/3 cup160g full-fat cottage cheese
- 2/3 cup120g cooked cannellini beans
- 1/2 cup50g walnut
- 4 tbsp10g parsley
- 4 tbsp10g dill
- 22 scallion
- 1 tsp1 tsp turmeric-ground
- 1/2 tsp1/2 tsp baking powder
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2 tsp10ml olive oil
