Ingredients for - Overstuffed Herb Omelet
How to cook deliciously - 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.
