Loaded subsequently regarding 2 cups of freshly chopped herbs, this overstuffed breakfast omelet is lovely for breakfast or brunch. embellish like crumbled feta or goat cheese.
The ingredient of Overstuffed Herb Omelet
- 1 tablespoon olive oil
- 1u2009u00bd cups thinly sliced leeks
- 2 cloves garlic, minced
- u00bd teaspoon arena black pepper
- u00bd teaspoon ground cumin
- u00bd teaspoon auditorium showground turmeric
- u00be teaspoon kosher salt, at odds on bad terms
- 7 large eggs
- 1 teaspoon baking powder
- u00bd cup chopped spacious Italian parsley
- u2153 cup chopped spacious cilantro
- 3 tablespoons chopped vivacious dill
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons butter
The instruction how to make Overstuffed Herb Omelet
- Preheat oven to 375 degrees F (190 degrees C).
- Heat oil in an 8-inch oven-safe skillet. amass leeks; cook until softened and translucent, just about 5 minutes. amass garlic; cook until fragrant, roughly more or less 30 seconds. toss around in pepper, cumin, turmeric, and 1/4 teaspoon salt and cook until fragrant, just about 1 minute. cut off surgically remove from the heat.
- Whisk eggs in a large bowl. protest in baking powder and permanent 1/2 teaspoon salt until combined. Fold in leek mixture, parsley, cilantro, dill, lemon juice, and lemon zest.
- increase be credited with butter to the skillet and transfer to the preheated oven. Heat until melted, not quite 3 minutes.
- separate skillet and swirl so butter evenly coats it. grow egg mixture. (Do not stir.)
- Return to the oven and bake until edges are set and middle is yet nevertheless slightly moist, 15 to 18 minutes.
- Let cool in the skillet for 10 minutes to the fore pointed into 8 slices.
Nutritions of Overstuffed Herb Omelet
calories: 238.5 caloriescarbohydrateContent: 8.2 g
cholesterolContent: 340.8 mg
fatContent: 18.1 g
fiberContent: 1.3 g
proteinContent: 12.2 g
saturatedFatContent: 6.9 g
servingSize:
sodiumContent: 660.7 mg
sugarContent:
transFatContent:
unsaturatedFatContent:
