1largeleekthoroughly rinsed, trimmed, and thinly sliced (about 1 ½ cups)
2clovesgarlicminced
¾tspkosher salt
½tspfreshly ground black pepper
½tspcumin
½tspturmeric
7largeeggs
1tspbaking powder
½cupchopped fresh flat-leaf parsley
⅓cupchopped fresh cilantro
3tbspchopped fresh dill
1tsplemon zest
2tbspfresh lemon juice
2tbspunsalted 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.
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.
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.
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.