Overstuffed Herb Omelet
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!
Servings: 8 servings
Ingredients
- 1 tbsp olive oil
- 1 large leek thoroughly rinsed, trimmed, and thinly sliced (about 1 ½ cups)
- 2 cloves garlic minced
- ¾ tsp kosher salt
- ½ tsp freshly ground black pepper
- ½ tsp cumin
- ½ tsp turmeric
- 7 large eggs
- 1 tsp baking powder
- ½ cup chopped fresh flat-leaf parsley
- ⅓ cup chopped fresh cilantro
- 3 tbsp chopped fresh dill
- 1 tsp lemon zest
- 2 tbsp fresh lemon juice
- 2 tbsp unsalted butter
- crumbled feta cheese or goat cheese
Instructions
- Preheat oven to 375°F.
- Heat the oil in an 8-inch oven-safe skillet. Add leek; cook until softened and translucent, about 5 minutes. Add garlic; cook until fragrant, about 30 seconds. Stir in ¼ tsp salt, black pepper, cumin, and turmeric, and cook until fragrant, about 1 minute. Remove from the heat.1 tbsp olive oil, 1 large leek, 2 cloves garlic, ¾ tsp kosher salt, ½ tsp freshly ground black pepper, ½ tsp cumin, ½ tsp turmeric
- Whisk eggs in a large bowl. Whisk in baking powder and remaining ½ tsp salt until combined. Fold in leek mixture, parsley, cilantro, dill, lemon zest, and lemon juice.¾ tsp kosher salt, 7 large eggs, 1 tsp baking powder, ½ cup chopped fresh flat-leaf parsley, ⅓ cup chopped fresh cilantro, 3 tbsp chopped fresh dill, 1 tsp lemon zest, 2 tbsp fresh lemon juice
- Add butter to skillet and transfer to oven. Heat until melted, about 3 minutes. Swirl butter to evenly coat the skillet, then add the egg mixture. Do not stir.2 tbsp unsalted butter
- Bake until edges are set and the middle is still slightly moist, 15 to 18 minutes. Let cool in skillet for 10 minutes. Cut into 8 slices and garnish with crumbled feta or goat cheese.crumbled feta cheese or goat cheese
Video
Nutrition
Serving: 1serving | Calories: 119kcal