Kuku Sabzi (Persian Herbed Omelet)

Let's Cook

1. Step 1.

   Heat in a 10-inch skillet over medium heat: 1 tablespoon olive oil

2. Step 2.

   Add and sauté until softened, about 5 minutes: 1 large leek, white and tender green parts only, halved lengthwise, well washed, and thinly sliced

3. Step 3.

   Meanwhile, whisk together in a large bowl: 8 large eggs; 1 cup finely chopped parsley; 1 cup finely chopped cilantro; 1 cup finely chopped dill; (¼ cup chopped toasted walnuts); (2 tablespoons dried barberries or chopped dried cranberries); 1 teaspoon baking powder; ½ teaspoon salt; ¼ teaspoon black pepper

4. Step 4.

   Preheat the broiler. Reduce the heat on the stovetop to medium-low and add to the skillet: 2 tablespoons olive oil

5. Step 5.

   Add the herb-egg mixture and stir to combine with the leek. Allow to cook, undisturbed, until set on the bottom, 8 to 10 minutes. Transfer the skillet to the oven and broil until the top is set, 1 to 2 minutes. Transfer to a warm platter, cut into wedges, and serve.