This overflowing morning omelet is perfect for brunch or breakfast because it has nearly 2 cups of freshly chopped herbs. Add goat or feta cheese crumbles as a garnish.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Additional Time: | 10 mins |
| Total Time: | 55 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon olive oil
- 1 ½ cups thinly sliced leeks
- 2 cloves garlic, minced
- ½ teaspoon ground black pepper
- ½ teaspoon ground cumin
- ½ teaspoon ground turmeric
- ¾ teaspoon kosher salt, divided
- 7 large eggs
- 1 teaspoon baking powder
- ½ cup chopped fresh Italian parsley
- ⅓ cup chopped fresh cilantro
- 3 tablespoons chopped fresh dill
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons butter
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- 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.
- 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.
- Add butter to the skillet and transfer to the preheated oven. Heat until melted, about 3 minutes.
- Remove skillet and swirl so butter evenly coats it. Add egg mixture. (Do not stir.)
- Return to the oven and bake until edges are set and middle is still slightly moist, 15 to 18 minutes.
- Let cool in the skillet for 10 minutes before cutting into 8 slices.