Table of Contents
  1. Watch how to make this herb omelet
  2. Overstuffed Herb Omelets Recipe

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!

Year of Brunch Recipes

Watch how to make this herb omelet

YouTube video
Herb omelet stuffed with greens sitting in skillet with lemons and eggs beside on wood surface

Overstuffed Herb Omelets

No ratings yet
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!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 servings


  • 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.


Serving: 1servingCalories: 174kcalCarbohydrates: 6.4gProtein: 7.2gFat: 14.2gSaturated Fat: 4.9gTrans Fat: 0gCholesterol: 174.2mgSodium: 593.9mgFiber: 1.6gSugar: 0.8g
Course Breakfast
Cuisine Middle Eastern
Difficulty Easy
Method Baking

You May Also Like

Never miss a post by signing up for my newsletter.


I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

Learn more about me

Leave a Comment

Recipe Rating:

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


    Rev Patrick C O’Brien

  2. Hi Kaleb!
    Don’t you love the Kookoo sabzi? I lived in Iran for 10 years and learned from the best. Traditionally baking soda is used instead of baking powder, and small sour berries called zereshk are added for a bit of tartness. Some even add walnuts. You can get the berries from Amazon or other online Persian stores. Sadat is a most popular brand. I love that you tried it and made it your own!