Overstuffed Herb Omelet

This overstuffed herb omelet brunch dish could completely be termed "green eggs." There's no ham but with the leeks and herbs, you won't even miss it!

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INGREDIENTS
3 tablespoons butter
3 tablespoons olive oil
1 leek, cleaned, trimmed, and thinly sliced
2 garlic cloves, minced
1 3/4 teaspoon salt
3/4 teaspoon pepper
3/4 teaspoon cumin
1/2 teaspoon turmeric
2 cups flat-leaf parsley
1 1/2 cups cilantro
3/4 cups dill
2 teaspoons lemon zest
2 tablespoons lemon juice
7 eggs
1 teaspoon baking powder

INSTRUCTIONS
Preheat oven to 375 degrees Fahrenheit.

Heat the olive oil in a skillet. Sauté the leeks until softened and translucent, about 5 minutes. Add the minced garlic and sauté until fragrant, about 30 seconds. Sprinkle in the salt, pepper, cumin, and turmeric. Stir into the oil to bloom the spices, about one minute. Remove from the heat and set aside to cool.

Pulse the parsley, cilantro, dill, lemon zest, and lemon juice in a large food processor or by hand until coarse, approximately ten pulses.

In a large bowl, whisk the eggs until smooth. Fold in the prepared herbs and leeks. Add the baking powder, whisking to incorporate.

Place an 8-inch heatproof skillet in the oven with the butter. Once melted, swirl the butter around the skillet to evenly coat. Add the egg mixture to the skillet.

Bake until the edges are set and the middle just slightly moves, about 18-22 minutes.

Remove from the oven and cool in the skillet 10 minutes before serving.