Winter Herb Kuku with Leeks and Spinach

Preheat the broiler and position a rack about 15–20 cm (6–8 inches) from the heat. Heat the olive oil in a medium oven-safe skillet over medium heat.

Add the diced red bell pepper and sauté for 6–8 minutes, stirring occasionally, until softened. Sprinkle in half of the cumin and cook for 1–2 minutes until fragrant.

Add the julienned leeks to the skillet. Season lightly with salt and pepper, cover, and cook for 4–5 minutes until the leeks are tender and sweet.

Add the spinach, cover again, and cook for about 5 minutes, until fully wilted and excess moisture has evaporated.

In a bowl, whisk the eggs with the remaining cumin, basil, parsley, salt, and black pepper. Pour the egg mixture evenly over the vegetables.

Increase the heat slightly and cook, covered, until the bottom is set but the top is still slightly soft.

Transfer the skillet to the broiler and cook until the top is just set and lightly golden. Watch closely to prevent burning.

Remove from the oven, sprinkle with Parmesan if using, let rest for a few minutes, and serve warm.