Middle Eastern · Brunch
Herbed Egg and Walnut Cake (Low-Calorie)
Baked kuku-style egg cake studded with walnuts, scallion, dill and parsley, cooked in a small skillet with minimal oil rather than the traditional generous frying fat. Lightly golden, herb-forward and savory, sliced into wedges and served warm with cucumber and tomato.
$3
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
274Calories
13.8gProtein
19.5gFat
6.6gCarbs
2.9gSugar
1.9gFiber
569mgSodium
372mgChol
4.1gSat Fat
461mgPotassium
87mgCalcium
2.4mgIron
0.7mcgVitamin B12
11mgVitamin C
vegetarian
low-calorie
low-carb
low-calorie
Instructions
1
Prep
Preheat oven to 350°F (175°C) and lightly brush a small oven-safe skillet with olive oil so the base is thinly coated.
2
Whisk eggs, baking powder, salt and black pepper together for 1 minute until pale yellow and slightly foamy.
3
Fold chopped walnut, parsley, dill and thinly sliced scallion into the egg mixture until evenly distributed.
4
Bake at 350°F (175°C) for 18–20 minutes until the center is fully set and the top springs back when lightly pressed.
5
Plate
Slide the cake onto a plate, cut into wedges, and serve alongside sliced cucumber and tomato.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 88 large eggs (200g)
- 2/3 oz20g walnut
- 4 tbsp4 tbsp parsley
- 4 tbsp4 tbsp dill
- 22 scallion
- 1/4 tsp1/4 tsp baking-powder
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black-pepper
- 2 tsp2 tsp olive-oil
- 4 oz114g cucumber
- 4 oz114g tomato
