Overstuffed Herb Omelet

Name: Overstuffed Herb Omelet
Total time: 55
Yield: 4
Ingredients: 1 tablespoon olive oil; 1.5 cups thinly sliced leeks; 2 cloves garlic, minced; 0.5 teaspoon ground black pepper; 0.5 teaspoon ground cumin; 0.5 teaspoon ground turmeric; 0.75 teaspoon kosher salt, divided; 7 large eggs; 1 teaspoon baking powder; 0.5 cup chopped fresh Italian parsley; 0.333 cup chopped fresh cilantro; 3 tablespoons chopped fresh dill; 2 tablespoons lemon juice; 1 teaspoon lemon zest; 2 tablespoons butter

Recipe by Kaleb from allrecipes.com

Breakfast 55 Mins.

Ingredients

4 servings

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1 tablespoon olive oil
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1.5 cups thinly sliced leeks
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2 cloves garlic, minced
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0.5 teaspoon ground black pepper
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0.5 teaspoon ground cumin
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0.5 teaspoon ground turmeric
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0.75 teaspoon kosher salt, divided
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7 large eggs

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1 teaspoon baking powder
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0.5 cup chopped fresh Italian parsley
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0.333 cup chopped fresh cilantro
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3 tablespoons chopped fresh dill
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2 tablespoons lemon juice
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1 teaspoon lemon zest
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2 tablespoons butter

Instructions

Preheat oven to 375 degrees F (190 degrees C).
Heat oil in an 8-inch oven-safe skillet. Add leeks; cook until softened and translucent, about 5 minutes. Add garlic; cook until fragrant, about 30 seconds. Stir in pepper, cumin, turmeric, and 1/4 teaspoon salt and cook until fragrant, about 1 minute. Remove from the heat.
Whisk eggs in a large bowl. Whisk in baking powder and remaining 1/2 teaspoon salt until combined. Fold in leek mixture, parsley, cilantro, dill, lemon juice, and lemon zest.
Add butter to the skillet and transfer to the preheated oven. Heat until melted, about 3 minutes.
Remove skillet and swirl so butter evenly coats it. Add egg mixture. (Do not stir.)
Return to the oven and bake until edges are set and middle is still slightly moist, 15 to 18 minutes.
Let cool in the skillet for 10 minutes before cutting into 8 slices.