Kuku Sabzi

Ingredients

• 1 large leek
• 3 tablespoons extra-virgin olive oil, divided
• 4 large eggs
• 1 teaspoon baking powder
• 1 teaspoon ground fenugreek
• 0.75 teaspoon kosher salt
• 0.5 teaspoon ground turmeric
• 1.5 cups finely chopped fresh parsley
• 1 cup finely chopped fresh cilantro
• 0.75 cup finely chopped fresh dill

Steps

1. Halve the leek lengthwise, then cut thin slices across it.
2. Heat 1 tablespoon olive oil over medium heat in a 10-inch nonstick skillet that is safe for the broiler. Cook the leek for 8 to 10 minutes, stirring occasionally, until softened and cooked through. Take off the heat.
3. Preheat the broiler with the oven rack in the upper third.
4. Whisk the eggs in a large bowl, then add the baking powder, fenugreek, salt, and turmeric and whisk thoroughly together. Fold in the parsley, cilantro, dill, and leeks and stir gently to combine. The mixture will be mostly herbs with only enough egg for moisture.
5. Heat the remaining 2 tablespoons olive oil in the same skillet over medium heat. Add the herb mixture, spread evenly, and smooth the top. Cover and cook without disturbing for about 8 minutes, until the bottom and edges are just set.
6. Take off the cover and cook under the preheated broiler for 1 to 2 minutes, until the top and middle are cooked through.