Overstuffed Herb Omelet

1 . Stage

Preheat oven to 375 degrees F (190 degrees C).

2 . Stage

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.

3 . Stage

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.

4 . Stage

Add butter to the skillet and transfer to the preheated oven. Heat until melted, about 3 minutes.

5 . Stage

Remove skillet and swirl so butter evenly coats it. Add egg mixture. (Do not stir.)

6 . Stage

Return to the oven and bake until edges are set and middle is still slightly moist, 15 to 18 minutes.

7 . Stage

Let cool in the skillet for 10 minutes before cutting into 8 slices.