Overstuffed Herb Omelet
Description
Loaded with almost 2 cups of freshly chopped herbs, this overstuffed breakfast omelet is lovely for breakfast or brunch.
Ingredients
•
1 tablespoon olive oil
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1 1/2 cups thinly sliced leeks
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2 cloves garlic, minced
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1/2 teaspoon ground black pepper
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1/2 teaspoon ground cumin
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1/2 teaspoon ground turmeric
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3/4 teaspoon kosher salt, divided
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7 large eggs
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1 teaspoon baking powder
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1/2 cup chopped fresh Italian parsley
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1/3 cup chopped fresh cilantro
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3 tablespoons chopped fresh dill
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2 tablespoons lemon juice
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1 teaspoon lemon zest
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2 tablespoons butter
Directions
1
Preheat oven to 375 degrees F (190 degrees C).
2
Heat oil in an 8-inch oven-safe skillet. Add leeks; cook until softened and translucent, about 5 minutes. Add garlic; cook until fragrant, about 30 seconds. Stir in pepper, cumin, turmeric, and 1/4 teaspoon salt and cook until fragrant, about 1 minute. Remove from the heat.
3
Whisk eggs in a large bowl. Whisk in baking powder and remaining 1/2 teaspoon salt until combined. Fold in leek mixture, parsley, cilantro, dill, lemon juice, and lemon zest.
4
Add butter to the skillet and transfer to the preheated oven. Heat until melted, about 3 minutes.
5
Remove skillet and swirl so butter evenly coats it. Add egg mixture. (Do not stir.)
6
Return to the oven and bake until edges are set and middle is still slightly moist, 15 to 18 minutes.
7
Let cool in the skillet for 10 minutes before cutting into 8 slices.