Herby Lebanese Omelet - Bright & Fluffy Mediterranean Breakfast

Name: Herby Lebanese Omelet Recipe
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Cuisine: Lebanese
Ingredients: 6 eggs; Kosher salt, to taste; Freshly cracked black pepper, to taste; 1/3 cup green onion, finely chopped; 1/4 cup cilantro, finely chopped; 4 tablespoons flour; 1/2 teaspoon baking powder; 1 tablespoon olive oil; 1 cup labneh or Greek yogurt; Sliced tomato wedges; Fresh cilantro; Pickle spears

There’s something so fresh and bright about this **Herby Lebanese Omelet Recipe** that instantly lifts your morning mood. Fluffy, herb-packed, and a little like a savory crepe, it’s a total game changer when you want breakfast that feels special but comes together effortlessly.

The dish shows a white oval plate with five folded omelets stacked slightly unevenly, each omelet layered with visible bits of chopped green herbs mixed in the yellow egg. The omelets have a light brown, cooked texture with some small browned spots scattered on top, highlighting a soft and tender look. Around the omelets, there are three thick wedges of fresh red tomato placed for decoration. The plate is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Herby Lebanese Omelet Recipe
Top Tip
How to Serve Herby Lebanese Omelet Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Herby Lebanese Omelet Recipe

Why You'll Love This Recipe

I remember the first time I made this Herby Lebanese Omelet Recipe — the fresh cilantro and onion filling the kitchen with that unmistakable aroma of the Mediterranean made it feel like a little escape without leaving home. It’s simple, fast, and so flavorful, you'll find yourself making it again and again.

Light and Fluffy Texture: Thanks to a bit of flour and baking powder, this omelet has a tender, crepe-like softness that’s uniquely satisfying.
Fresh Herb Flavor: The vibrant green onions and cilantro add a fresh punch that wakes up your palate.
Easy and Quick: You don’t need special equipment or hours of prep—just simple ingredients and a few minutes.
Versatile Serving: Serve it with labneh or yogurt and tomatoes for a bright, balanced plate that feels light yet filling.

A white plate on a white marbled surface holds a folded yellow omelette speckled with green herbs and scallions. The omelette is topped with a smooth white sauce spread along part of it, and fresh green herbs and scallion strips rest on top. A piece of the omelette is cut and held by a fork resting on the plate’s edge. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Herby Lebanese Omelet Recipe plays a part in creating the perfect harmony of texture and taste. The eggs provide a fluffy base, while the herbs bring that fresh Middle Eastern vibe. A touch of flour and baking powder gives the omelet a lovely lightness, almost like a crepe, making it unique.

Flat lay of fresh brown eggs cracked open with golden yolks visible, a small bundle of bright green chopped green onions, sprigs of vibrant cilantro with delicate leaves, ripe red tomato wedges arranged neatly, creamy white labneh dollops, crunchy pale green pickle spears, and a small bowl of white all-purpose flour, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Eggs: The heart of any omelet, eggs provide protein and structure, turning soft and pillowy when cooked right.
Green Onion: Adds a mild sharpness and crunch, balancing richness with freshness.
Cilantro: Gives the omelet a vibrant, slightly citrusy flavor that’s essential for that authentic Lebanese touch.
Flour: Helps bind the batter to achieve that soft, crepe-like texture instead of a classic dense omelet.
Baking Powder: Lightens the batter, allowing the omelet to puff just enough for a pleasant bite.
Olive Oil: For gentle cooking and subtle fruity richness.
Kosher Salt & Black Pepper: Simple seasoning that elevates the flavor without overpowering the herbs.
Labneh or Greek Yogurt (Topping): Adds cool creaminess and tang to balance the warm omelet.
Tomato Wedges and Pickles (Toppings): Offer acidity and brightness, rounding out the flavor profile beautifully.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking the herbs based on what’s fresh and fragrant at the market — sometimes swapping cilantro for parsley, or tossing in some fresh mint for a bright twist. The beauty of this Herby Lebanese Omelet Recipe is how flexible it is to your taste and pantry.

Variation: Adding finely diced tomatoes or sumac creates a tangier edge, perfect if you want a little more zest.
For a Vegan Version: Try chickpea flour batter with the same herbs — it’s a great plant-based twist that keeps the texture lovely.
Make It Heartier: Throw in some crumbled feta or grilled halloumi to add salty richness.
Spice It Up: A pinch of Aleppo pepper or red chili flakes gives the omelet a gentle warmth without stealing the herbal spotlight.

Step-by-Step: How I Make Herby Lebanese Omelet Recipe

Step 1: Whisk Together Your Fresh Ingredients

Start by cracking the eggs into a bowl and seasoning them generously with kosher salt and freshly cracked black pepper. Add your finely chopped green onions and cilantro — fresh is key here, so don’t skimp on those herbs! Whisk everything together until combined.

Step 2: Sift Flour and Baking Powder Into the Mix

Sifting the flour and baking powder helps prevent lumps, giving your batter a smooth, runny consistency—think crepe batter. Whisk until the mixture coats the back of your spoon lightly. This is your secret for that soft, pillowy texture.

Step 3: Heat Your Pan, Add Oil, and Pour Batter

Preheat a non-stick sauté pan over medium-high heat, then add about half a teaspoon of olive oil, swirling to coat the surface evenly. Pour about half a cup of the batter in a slow, circular motion to form an even layer. You want it thin but not paper-thin—like a crepe.

Step 4: Cook Until Golden, Then Flip

Let the omelet cook undisturbed until the bottom is golden and the edges begin to lift. This usually takes a couple of minutes. Use a spatula to gently flip it over and cook the other side for about one more minute. Then, fold the omelet in half and slide it onto a plate.

Step 5: Repeat and Serve with Fresh Toppings

Repeat the pouring and cooking process with the remaining batter. Serve each omelet with a generous dollop of labneh or Greek yogurt, wedges of fresh tomato, a few sprigs of cilantro, and some crunchy pickle spears. It’s that simple but so lovely.

Top Tip

From my experience, the key to an excellent Herby Lebanese Omelet Recipe lies in getting the batter consistency just right and cooking on medium heat to avoid browning too fast.

Batter Consistency: The mixture should be runny but thick enough to coat a spoon—too thick, and the omelet turns dense; too thin, and it won’t set properly.
Flipping Gently: Use a thin, flexible spatula and be patient—flipping too early or roughly can cause breakage.
Herbs Freshness: Always use fresh herbs for that vibrant, clean flavor—dry herbs just won’t cut it here.
Oil Amount: Just a touch keeps the omelet from sticking without making it greasy—too much oil dulls the delicate flavors.

How to Serve Herby Lebanese Omelet Recipe

Garnishes

I’m a big fan of topping this omelet with a creamy spoonful of labneh – it adds a cooling tang that pairs perfectly with the herbs. A few fresh cilantro leaves and wedge of tomato on the side really brighten things up, while the pickles add that salty crunch that’s irresistible. It’s a little mix of textures that makes every bite interesting.

Side Dishes

Pair this omelet with warm pita bread or a fresh cucumber and tomato salad tossed with olive oil and lemon juice. For something heartier, roasted potatoes or a simple lentil stew work beautifully, especially when you want to stretch this meal into lunch or dinner.

Creative Ways to Present

For special breakfasts or brunches, I like to stack a few folded omelets on a platter, drizzle a bit of olive oil on top, and scatter pomegranate seeds and chopped fresh mint around. It looks stunning and tastes like a celebration on a plate!

Make Ahead and Storage

Storing Leftovers

Leftover Herby Lebanese Omelet keeps well when stored in an airtight container in the fridge for up to two days. I usually separate the omelets with parchment paper to prevent sticking. It tastes best warmed gently rather than cold.

Freezing

While not the best candidate for long freezing due to fresh herbs, you can freeze these omelets for up to a month if you’re careful. Wrap them tightly in plastic wrap and foil, then thaw overnight in the fridge before reheating slowly.

Reheating

I find gently reheating on the stovetop in a non-stick pan with a tiny bit of olive oil works best to revive that soft texture. Microwaving can sometimes make the omelet a bit rubbery or dry, so I avoid it when possible.

Frequently Asked Questions:

Can I use other herbs besides cilantro in this Herby Lebanese Omelet Recipe?

Absolutely! Parsley, fresh mint, or a combination also works beautifully and gives a different but equally delicious herbal note.

How do I prevent this omelet from sticking to the pan?

Using a good non-stick pan and just enough olive oil spread across a warm pan is the key. Also, avoid high heat, cook over medium, and let the omelet set before flipping to prevent sticking or tearing.

Can I make this recipe gluten-free?

Yes! Simply substitute the regular flour with a gluten-free flour blend. Just make sure the blend you choose has a similar texture for the best results.

What’s the best way to serve this omelet for a gathering?

Serve the Herby Lebanese Omelet Recipe buffet-style with all the toppings on the side – labneh, tomatoes, pickles, fresh herbs – so guests can customize their plates. It’s fun, interactive, and visually appealing.

Final Thoughts

Honestly, this Herby Lebanese Omelet Recipe is one of those dishes I always fall back on when I want a breakfast that’s bright, flavorful, and feels a bit special without fuss. Whether you’re making a weekday treat or brunch with friends, this recipe delivers on freshness and comfort every single time. Give it a try—you’ll love how it wakes up your taste buds and your morning.