Overstuffed Herb Omelet

Loaded with almost 2 cups of freshly chopped herbs, this overstuffed breakfast omelet is lovely for breakfast or brunch. Garnish with crumbled feta or goat cheese.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 239 Calories

Ingredients

• 1 teaspoon baking powder
• 2 tablespoons butter
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• ½ teaspoon ground black pepper
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• ½ teaspoon ground cumin
• ½ teaspoon ground turmeric
• ⅓ cup chopped fresh cilantro
• 3 tablespoons chopped fresh dill
• ½ cup chopped fresh Italian parsley
• 7 large eggs
• ¾ teaspoon kosher salt, divided
• 1 ½ cups thinly sliced leeks

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 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.

Step 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.

Step 4

Add butter to the skillet and transfer to the preheated oven. Heat until melted, about 3 minutes.

Step 5

Remove skillet and swirl so butter evenly coats it. Add egg mixture. (Do not stir.)

Step 6

Return to the oven and bake until edges are set and middle is still slightly moist, 15 to 18 minutes.

Step 7

Let cool in the skillet for 10 minutes before cutting into 8 slices.