Kuku Sabzi (Persian Herbed Omelet)

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

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

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
• (1/4 cup chopped, toasted, 1005, walnuts)
• (2 Tablespoons dried barberries or dried cranberries)
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

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

Add the herb-egg mixture and stir to combine with the leek. Allow to cook, undisturbed, until set on the bottom, 8 – 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.