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Overstuffed Herb Omelet
Overstuffed Herb Omelet
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Herb-filled breakfast omelet, perfect for any morning.
Ingredients:
  • 1 tablespoon olive oil
  • 1.5 cups thinly sliced leeks
  • 2 cloves garlic, minced
  • 0.5 teaspoon ground black pepper
  • 0.5 teaspoon ground cumin
  • 0.5 teaspoon ground turmeric
  • 0.75 teaspoon kosher salt, divided
  • 7 large eggs
  • 1 teaspoon baking powder
  • 0.5 cup chopped fresh Italian parsley
  • 0.333 cup chopped fresh cilantro
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
Instructions:
  • Preheat your oven to 375 degrees F (190 degrees C) for the perfect temperature to bake your dish.
  • In an 8-inch oven-safe skillet, heat oil. Cook leeks until softened and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in pepper, cumin, turmeric, and 1/4 teaspoon salt. Cook until fragrant, about 1 minute. Remove from heat.
  • In a large bowl, vigorously whisk eggs until frothy. Fold in baking powder and remaining 1/2 teaspoon salt until fully mixed. Gently incorporate leek mixture, parsley, cilantro, dill, lemon juice, and lemon zest.
  • Place the butter in the skillet and immediately transfer it to the preheated oven. Allow it to melt for about 3 minutes.
  • Take the skillet off the heat and gently swirl it to spread the melted butter evenly. Pour in the egg mixture without stirring.
  • Continue baking in the oven until the edges are firm and the center remains a bit moist, for about 15 to 18 minutes.
  • Allow the dish to cool in the skillet for 10 minutes prior to slicing into 8 delectable portions.

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