Middle Eastern · Brunch
Herb and Vegetable Egg Cake (Low-Calorie)
A baked open-faced egg cake built from whisked eggs, spinach, herbs, scallion and feta, cut into wedges rather than fried in oil. Baking instead of pan-frying and using minimal cheese keeps this Middle Eastern-style dish rich in flavor but far lighter than the traditional stovetop version.
$3
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
247Calories
19.2gProtein
15.3gFat
6gCarbs
2.7gSugar
1.5gFiber
814mgSodium
880mgChol
5.6gSat Fat
573mgPotassium
243mgCalcium
3.4mgIron
2.9mcgVitamin B12
16mgVitamin C
vegetarian
low-calorie
low-carb
low-calorie
Instructions
1
Prep
Preheat the oven to 375°F (190°C) and brush a small 5-inch baking dish with olive oil to coat the base and sides.
2
Whisk the eggs with milk, salt, pepper and baking powder until pale and fully combined, about 1 minute. Chop the spinach, scallion, dill and parsley; fold into the egg mixture until evenly distributed.
3
Pour the mixture into the baking dish, scatter crumbled feta over the top, and bake at 375°F (190°C) for 18 to 20 minutes until the center is just set with no wet egg visible.
4
Plate
Cool for 5 minutes, run a knife around the edge, slide onto a plate and cut into wedges to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 99 large eggs (about 4 large eggs)
- 86g86g fresh spinach
- 22 scallion
- 4 tbsp4 tbsp fresh dill
- 4 tbsp4 tbsp fresh parsley
- 40g40g feta
- 2 tsp2 tsp olive oil, for the pan
- 1/2 tsp1/2 tsp salt
- a pinch of black pepper
- a pinch of baking powder
- 4 tbsp4 tbsp reduced-fat milk
