Middle Eastern · Brunch
Herb and Vegetable Egg Cake (Keto)
A baked Middle Eastern eggah made with eggs, spinach, feta and almond flour for a keto-adapted version. Studded with scallion, dill and parsley, finished with olive oil, it turns out dense, savoury and set, sliced into wedges and served warm.
$4
12 minsPrep
25 minsCook
37 minsTotal
EasyLevel
Nutrition per serving
411Calories
27.1gProtein
30.8gFat
7.8gCarbs
2.2gSugar
2.3gFiber
806mgSodium
601mgChol
10.4gSat Fat
545mgPotassium
335mgCalcium
3.3mgIron
2mcgVitamin B12
9.5mgVitamin C
vegetarian
gluten-free
low-carb
low-calorie
keto
Instructions
1
Prep
Preheat the oven to 375°F (190°C) and lightly brush a small oven-safe skillet with half the olive oil.
2
Wilt the remaining olive oil in a small skillet over medium heat, add the spinach and scallion, and stir 2 minutes until the spinach wilts and turns deep green.
3
Whisk the eggs with the almond flour, turmeric, salt and pepper in a bowl until smooth with no dry streaks.
4
Stir the wilted spinach, dill, parsley and half the feta into the egg mixture, then pour into the prepared skillet and scatter the remaining feta on top.
5
Bake at 375°F (190°C) for 18-20 minutes until the center is puffed and set and a knife inserted comes out clean.
6
Rest the cake in the skillet for 5 minutes off the heat to firm up.
7
Plate
Slide the egg cake onto a plate, cut into wedges, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 88 large eggs (3 large)
- 60g60g fresh spinach
- 80g80g feta cheese
- 24g24g almond flour
- 22 scallion
- 2 tbsp2 tbsp fresh dill
- 2 tbsp2 tbsp fresh parsley
- 28g28g olive oil, divided
- 1/2 tsp1/2 tsp ground turmeric
- salt and black pepper to taste
