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.

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

Description

This light and flavorful Herby Lebanese Omelet is a delightful twist on the classic omelet, incorporating fresh herbs and a crepe-like texture. Perfect for breakfast or brunch, it's served with creamy labneh, fresh tomato wedges, and pickles for a delicious Mediterranean touch.

Ingredients

Scale

Omelet

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

Toppings

1 cup labneh or Greek yogurt
Sliced tomato wedges
Fresh cilantro
Pickle spears

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Instructions

Whisk the egg mixture. In a bowl, whisk together the eggs, kosher salt, freshly cracked black pepper, green onion, and cilantro until well combined.
Incorporate dry ingredients. Sift the flour and baking powder into the egg mixture, then whisk until smooth. The batter should be runny enough to coat the back of a spoon, similar to crepe batter.
Preheat the pan. Heat a non-stick sauté pan over medium-high heat and add 1/2 teaspoon of olive oil, allowing it to warm.
Cook the omelet crepes. Ladle 1/2 cup of the omelet batter into the pan, spreading it evenly. Cook until the bottom is golden and the edges have set, then carefully flip with a spatula.
Finish cooking. Let the omelet cook for an additional minute on the second side, then fold it in half and transfer it to a plate. Repeat this process with the remaining batter to make six crepes.
Serve with toppings. Spoon labneh or Greek yogurt over each omelet crepe, then garnish with sliced tomato wedges, fresh cilantro, and pickle spears to enhance the flavors.
Enjoy. Serve immediately while warm for a delicious, herb-infused breakfast treat.

Notes

Use a non-stick pan for easy flipping and even cooking of the delicate crepe-like omelet.
The flour and baking powder help give the omelet a slight fluffiness while maintaining a crepe texture.
Labneh can be substituted with thick Greek yogurt if labneh is unavailable.
Adjust herbs to your preference; parsley or mint can also be added for more flavor.
Serve with pickles on the side for a tangy contrast that complements the richness of the eggs and yogurt.

Nutrition

Serving Size: 1 crepe
Calories: 140 kcal
Sugar: 1 g
Sodium: 150 mg
Fat: 9 g
Saturated Fat: 2 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 6 g
Fiber: 0.5 g
Protein: 8 g
Cholesterol: 185 mg