Can I make this Herby Lebanese Omelet Recipe vegan?

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.

What can I use instead of labneh for the topping?

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.

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

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.

Can I prepare the batter the night before?

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.

Herby Lebanese Omelet: Bright, Fresh, Fluffy 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

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

Scale

Omelet Mixture

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

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 1/2 teaspoon olive oil, swirling to coat the surface evenly.
Cook the omelet: Ladle 1/2 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