There’s something truly comforting about a simple, fresh egg dish brimming with herbs and bright flavors. That’s precisely why I’m so fond of this Herby Lebanese Omelet Recipe—it’s light, fluffy, and packed with those vibrant herbs that bring brunch or breakfast alive in the best way.
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Why You'll Love This Recipe
This Herby Lebanese Omelet Recipe has a deliciously unique texture—it’s more like a delicate, crepe-thin omelet infused with fresh herbs, perfectly golden on the outside and tender inside. It’s quick to make and feels that little bit special for when you want something simple yet flavorful.
- Unique texture: The batter includes flour and baking powder, turning it into a soft, crepe-like omelet unlike the traditional kind.
- Fresh herbs: Green onions and cilantro bring bright, fragrant notes that really elevate the eggs.
- Versatile toppings: Labneh and sliced tomatoes add creaminess and freshness, making each bite interesting.
- Quick and easy: Ready in just over 10 minutes, it’s perfect for a speedy, satisfying breakfast or light lunch.
Ingredients & Why They Work
Each ingredient in this Herby Lebanese Omelet Recipe plays its part beautifully to create a dish that’s light, flavorful, and just slightly golden. Plus, the flour and baking powder give it that lovely, pillowy lift without weighing things down.
- Eggs: The base of course—fresh eggs will yield the best fluffy texture and rich flavor.
- Kosher salt and freshly cracked black pepper: Seasoning is key here; I always season generously to bring out all the flavors.
- Green onion: Adds a mild, sweet onion flavor with a nice crunch—make sure to chop finely.
- Cilantro: A classic Middle Eastern herb that brightens the omelet with its fresh, citrusy notes.
- Flour: It transforms the egg mixture into more of a crepe batter, making the omelet tender and slightly chewy.
- Baking powder: Just a touch helps give that perfect lift and fluffy texture in the omelet.
- Olive oil: For cooking—it adds subtle richness and helps achieve a beautiful golden crust.
Make It Your Way
I love to tweak this Herby Lebanese Omelet Recipe depending on what herbs I have on hand. Sometimes I swap cilantro for fresh parsley or even a bit of mint for a twist. Feel free to adjust herbs or toppings to suit your taste—it’s incredibly forgiving and always delicious.
- Variation: Once, I added a pinch of za’atar spice to the batter for an earthy, tangy touch that my friends adored.
- For extra veggies: Throw in some finely chopped bell pepper or spinach if you want more texture and nutrients.
- Diet-friendly: To keep it gluten-free, you can try chickpea flour instead of wheat flour—just a heads-up, the texture will be a bit denser but still tasty.
Step-by-Step: How I Make Herby Lebanese Omelet Recipe
Step 1: Whisking the Magic
Start by cracking your eggs into a large bowl. Add a generous pinch of kosher salt and freshly cracked black pepper, then toss in the finely chopped green onions and cilantro. Whisk everything together until combined and you see those little herbal flecks all throughout. I like to sift the flour and baking powder into the egg mixture to avoid lumps, then whisk again until it’s smooth—think thin crepe batter consistency. If it feels too thick, just add a splash of water or milk to loosen it up.
Step 2: Heating the Pan Just Right
Heat a non-stick sauté pan over medium-high heat. Add just half a teaspoon of olive oil and swirl to coat the bottom evenly. The pan needs to be hot enough that the batter sizzles gently as it hits the surface but not so hot that the edges burn before the center sets.
Step 3: Cooking the Omelet Crepes
Using a ladle, pour about half a cup of the batter into the pan, spreading it gently if needed to keep an even layer. Let it cook undisturbed until the bottom turns golden and you notice the edges starting to lift—usually about 2 to 3 minutes. Then, carefully flip it with a spatula and cook the other side for about one minute. Fold it gently in half and slide it onto your plate. Repeat this process with the rest of the batter. Don’t rush flipping—letting it set properly means you get that perfect golden crust without tearing.
Top Tip
I’ve found that patience with heat control is the secret to nailing this Herby Lebanese Omelet Recipe every time. My first few tries were a bit rushed, leading to broken omelets. But once I slowed down and watched the edges carefully, it was smooth sailing!
- Even Heat: Keep the pan at medium-high, not high—it cooks the omelet evenly without burning.
- Gentle Flipping: Use a flexible spatula and go slow when flipping to keep the omelet intact.
- Consistency Check: The batter should be runny but still coat the back of a spoon—if it's too thick, your omelet will be dense.
- Rest the Batter: Letting the batter sit a few minutes helps the flour hydrate, making a smoother omelet.
How to Serve Herby Lebanese Omelet Recipe
Garnishes
I always top my omelets with a generous dollop of labneh—that creamy, tangy yogurt cheese just takes it over the edge. Fresh tomato wedges are a must for me, adding juicy sweetness and acidity, plus a few sprigs of cilantro on top for that fresh pop of green. Pickle spears on the side offer a fun crunchy contrast that balances the softness.
Side Dishes
This omelet pairs beautifully with warm pita bread or a simple cucumber salad dressed in lemon and olive oil. I’ve also served it alongside za’atar spiced roasted potatoes for a heartier meal that still feels light and fresh.
Creative Ways to Present
For brunch with friends, I like to stack folded omelets neatly and place small bowls of labneh, pickles, and fresh herbs right on the table so everyone can build their perfect bite. It turns a simple dish into a fun, interactive experience everyone enjoys.
Make Ahead and Storage
Storing Leftovers
Leftover omelets store well in an airtight container in the fridge for up to 2 days. Just make sure they’re cooled before sealing to avoid extra moisture, which can make them soggy.
Freezing
I’ve frozen folded omelets wrapped tightly in plastic wrap and then placed in a freezer bag, and they thaw nicely for a quick, flavorful breakfast when reheated gently.
Reheating
To keep the texture just right, I reheat leftover omelets over low heat in a non-stick pan with a tiny swipe of olive oil rather than microwaving. It preserves the crispness on the outside and warms through evenly.
Frequently Asked Questions:
This recipe relies on eggs, so making it fully vegan would mean swapping eggs for a plant-based batter like chickpea flour with added water and seasonings. While the texture won't be identical, chickpea “omelets” are a popular substitute and still quite delicious.
Greek yogurt is a perfect substitute; it offers a similar creamy tang. If you want a dairy-free option, a thick coconut yogurt can work but changes the flavor profile slightly. Alternatively, soft cheeses like ricotta or cream cheese provide a mild richness.
Using a good quality non-stick pan and heating it properly before adding the batter is key. Also, make sure to add just the right amount of olive oil: enough to coat the pan lightly but not pool. Avoid flipping too early so the omelet has time to set and release naturally.
Yes! Preparing the batter ahead of time helps the flour fully hydrate, which improves texture and flavor. Keep it refrigerated in an airtight container and whisk it again briefly before cooking the next day to recombine any separation.
Final Thoughts
This Herby Lebanese Omelet Recipe is one of those dishes I never tire of making because it’s simple, forgiving, and utterly delicious every time. Whether you’re feeding a group or just treating yourself, it’s a wonderful way to start the day or enjoy a light meal. I really hope you give it a try—you’ll find yourself coming back to its fresh herb flavors and comforting texture again and again.
Print
Herby Lebanese Omelet Recipe
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Total Time: 12 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Frying
- Cuisine: Lebanese
- Diet: Vegetarian
Description
A light and flavorful Herby Lebanese Omelet featuring fresh green onions, cilantro, and a delicate crepe-like texture, perfect for a savory breakfast or brunch. Served traditionally with labneh, fresh tomatoes, and pickles for a delightful Middle Eastern twist.
Ingredients
Omelet Mixture
- 6 eggs
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- ⅓ cup green onion, finely chopped
- ¼ cup cilantro, finely chopped
- 4 tablespoons flour
- ½ teaspoon baking powder
- 1 tablespoon olive oil
Toppings
- 1 cup Labneh or Greek yogurt
- Sliced tomato wedges
- Fresh cilantro
- Pickle spears
Instructions
- Prepare the omelet batter: In a mixing bowl, whisk together the eggs, kosher salt, freshly cracked black pepper, finely chopped green onion, and cilantro until well combined.
- Add dry ingredients: Sift the flour and baking powder into the egg mixture, then whisk until smooth. The batter should be runny but thick enough to coat the back of a spoon, resembling a crepe consistency.
- Heat the pan: Preheat a non-stick sauté pan over medium-high heat and add ½ teaspoon olive oil, swirling to coat the surface evenly.
- Cook the omelet: Ladle ½ cup of the omelet batter into the pan. Let the mixture cook undisturbed until the bottom is golden and set, about 1-2 minutes, then carefully flip the omelet using a spatula.
- Finish cooking: Allow the flipped omelet to cook for another 1 minute until done. Then fold the omelet in half and transfer it to a serving plate. Repeat this process with the remaining batter to make 6 omelet crepes total.
- Serve: Serve each omelet with a spoonful of labneh or Greek yogurt, garnished with sliced tomato wedges, fresh cilantro, and pickle spears for an authentic Lebanese experience.
Notes
- Use a non-stick pan for best results to prevent sticking and ensure easy flipping.
- Adjust salt and pepper according to taste preferences.
- If gluten-free is desired, substitute the flour with a gluten-free flour blend.
- The batter consistency should be like crepe batter, runny but able to coat a spoon evenly without clumping.
- Labneh can be replaced with Greek yogurt or a similar tangy dairy alternative.
- Serve immediately after cooking for the best texture and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 150 kcal
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 0.5 g
- Protein: 9 g
- Cholesterol: 185 mg
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