Overstuffed Herb Omelet

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Loaded with almost 2 cups of freshly chopped herbs, this overstuffed breakfast omelet is lovely for breakfast or brunch. Garnish with crumbled feta or goat cheese.

Submitted by Kaleb
Updated on March 15, 2022
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself.
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Herb-stuffed omelette in a white skillet next to a plate of crumble cheese
Prep Time:
20 mins
Cook Time:
25 mins
Additional Time:
10 mins
Total Time:
55 mins
Servings:
4
Yield:
4 servings
Jump to Nutrition Facts

Ingredients

  • 1 tablespoon olive oil

  • 1 ½ cups thinly sliced leeks

  • 2 cloves garlic, minced

  • ½ teaspoon ground black pepper

  • ½ teaspoon ground cumin

  • ½ teaspoon ground turmeric

  • ¾ teaspoon kosher salt, divided

  • 7 large eggs

  • 1 teaspoon baking powder

  • ½ cup chopped fresh Italian parsley

  • ⅓ cup chopped fresh cilantro

  • 3 tablespoons chopped fresh dill

  • 2 tablespoons lemon juice

  • 1 teaspoon lemon zest

  • 2 tablespoons butter

Directions

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

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

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

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

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

Nutrition Facts (per serving)

239 Calories
18g Fat
8g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 239
% Daily Value *
Total Fat 18g 23%
Saturated Fat 7g 35%
Cholesterol 341mg 114%
Sodium 661mg 29%
Total Carbohydrate 8g 3%
Dietary Fiber 1g 5%
Protein 12g 24%
Potassium 292mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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