Overstuffed Herb Omelet

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 produce just thinking about what I can make.

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.

Top down view of herb omelet dotted with leeks and herbs in cast iron skillet on wood surface

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.

Close up view of inside of herb omelet with leek protruding all in cash iron pan

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.

Cast iron skillet filled with omelet dotted with leeks with lemons and eggs in background all on wood surface

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.”

Fork holding piece of omelet with rest of omelet on white plate in background

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:

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
Herb omelet stuffed with greens sitting in skillet with lemons and eggs beside on wood surface

Overstuffed Herb Omelet

  • Author: Kaleb Wyse
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 8 slices 1x
  • Category: Omelet
  • Method: Baking
  • Cuisine: Mediterranean


This overstuffed herb omelet brunch dish could completely be termed “green eggs.” There’s no ham but with the leeks and herbs, you won’t even miss it!



  • 3 tablespoons butter
  • 3 tablespoons olive oil
  • 1 leek, cleaned, trimmed and thinly sliced
  • 2 garlic cloves, minced
  • 1 3/4 teaspoon salt
  • 3/4 teaspoon pepper
  • 3/4 teaspoon cumin
  • 1/2 teaspoon turmeric
  • 2 cups flat-leaf parsley
  • 1 1/2 cups cilantro
  • 3/4 cup dill
  • 2 teaspoons lemon zest
  • 2 tablespoons lemon juice
  • 7 eggs
  • 1 teaspoon baking powder


  1. Preheat oven to 375 degrees Fahrenheit.
  2. 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.
  3. Pulse the parsley, cilantro, dill, lemon zest, and lemon juice in a large food processor or by hand until coarse, approximately ten pulses.
  4. In a large bowl, whisk the eggs until smooth. Fold in the prepared herbs and leeks. Add the baking powder, whisking to incorporate.
  5. 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.
  6. Bake until the edges are set and the middle just slightly moves, about 18-22 minutes.
  7. Remove from the oven and cool in the skillet 10 minutes before serving.


  • Serving Size: 1 piece
  • Calories: 174
  • Sugar: 0.8g
  • Sodium: 593.9mg
  • Fat: 14.2g
  • Saturated Fat: 4.9g
  • Trans Fat: 0g
  • Carbohydrates: 6.4g
  • Fiber: 1.6g
  • Protein: 7.2g
  • Cholesterol: 174.2mg

Keywords: brunch, eggs, herbs

Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Rev Patrick C O’Brien