I spend practically all summer in my garden. If I’m not harvesting vegetables, I’m edging the flower beds, cleaning up my yard, or mowing (ugh!). I love being outside and giving life to my yard. But the most fulfilling feeling comes when I use what I’ve grown for dinner. I almost become giddy when picking
Herbs are prolific plants in the garden. The more they’re picked, the quicker and fuller they grow. If you’re like me, you sprinkle a few herbs in a recipe and call it good. But other cultures (outside the U.S.) tend to use copious amounts of herbs, adding them to salads as the main ingredient as well as to so many different recipes. And this usage is exactly where the inspiration for this overstuffed herb omelet was born.
Kuku sabzi is a Persian frittata made with herbs. And we’re not talking just a few herbs. No, like, a lot of herbs. The main star of my riff on Kuku sabzi is the herbs. For me, that means putting parsley, cilantro, and dill all front and center.
Now, you may be concerned that with this many herbs forming the majority of the dish, the flavor will be uber garden-y or earthy. Don’t be too worried: it isn’t. When cooked with the eggs, this trifecta of herb flavors marry together and you can actually taste each in their full glory.
Sauteed onions are the foundation for so many dishes. In this recipe, I opted to use leeks as a bit of surprise element. When slowly sautéed in oil, the leeks give a sweet, subtle, onion-like flavor. And once mixed with the chopped herbs, the leeks take a backseat, but their presence is super essential.
To help bring the flavors of the entire dish together, a few spices are necessary. Ground cumin and turmeric pair the herbs with the leeks to create a balanced palate.
And to brighten things up a bit, lemon zest and lemon juice are crucial. It’s amazing what something as simple as citrus can do when it comes to flavoring a dish.
In a traditional Kuku sabzi recipe, butter would be absent. But I’m riffing on the idea here and since I love the flavor of butter, I’m adding it to my recipe. To give a little extra kick, melt butter in a cast iron skillet. This will do two things
- flavor the omelet, and
- create a nonstick surface
Another slightly abnormal ingredient in my recipe is baking powder. Since powder works as a lifting agent, a little bit goes a long way in lightening the omelet and giving it a welcome “airiness.”
This is going to sound like a far-out concept to many. But I’m confident that once you try this, you’ll want to add more herbs to everything you make!
Watch how to make this herb omelet
Overstuffed Herb Omelets
- 3 tbsp butter
- 3 tbsp olive oil
- 1 leek cleaned, trimmed, and thinly sliced
- 2 cloves garlic minced
- 1 ¾ tsp salt
- ¾ tsp pepper
- ¾ tsp cumin
- ½ tsp turmeric
- 2 cups flat-leaf parsley
- 1 ½ cups cilantro
- ¾ cup dill
- 2 tsp lemon zest
- 2 tbsp lemon juice
- 7 eggs
- 1 tsp baking powder
- Preheat oven to 375°F.
- Heat the olive oil in a skillet. Sauté the leeks until softened and translucent, about 5 minutes. Add the minced garlic and sauté until fragrant, about 30 seconds. Sprinkle in the salt, pepper, cumin, and turmeric. Stir into the oil to bloom the spices, about one minute. Remove from the heat and set aside to cool.
- Pulse the parsley, cilantro, dill, lemon zest, and lemon juice in a large food processor or by hand until coarse, approximately ten pulses.
- In a large bowl, whisk the eggs until smooth. Fold in the prepared herbs and leeks. Add the baking powder, whisking to incorporate.
- Place an 8-inch heatproof skillet in the oven with the butter. Once melted, swirl the butter around the skillet to evenly coat. Add the egg mixture to the skillet.
- Bake until the edges are set, and the middle just slightly moves, about 18-22 minutes.
- Remove from the oven and cool in the skillet 10 minutes before serving.