Name: Herby Lebanese Omelet Recipe
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Cuisine: Lebanese
Ingredients: 6 eggs; To taste kosher salt; To taste freshly cracked black pepper; 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, divided; 1 cup Labneh or Greek yogurt; Sliced tomato wedges, as desired; Fresh cilantro, for garnish; Pickle spears, for serving

There's something utterly comforting about a light, herby omelet bursting with fresh flavors, and that's exactly what you get with this Herby Lebanese Omelet Recipe. It’s not your average breakfast—you’re stepping into a world of fragrant herbs and delicate textures that make mornings feel extra special.

A white oval plate holds four folded pieces of a green herb omelette, each showing a golden-brown cooked texture with visible green herbs mixed throughout the yellow egg base. Two red tomato wedges sit on the edge of the plate, adding a fresh pop of color. The plate rests on a white marbled surface. The omelette pieces are layered loosely with some overlapping each other, showing both the cooked outside and some hints of the soft interior. 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

For me, the Herby Lebanese Omelet Recipe is a total game changer when I want something quick but special. The fresh herbs are the star here, giving an amazing burst of flavor that feels both familiar and exotic.

Fresh and flavorful: The combination of green onions and cilantro creates a herbal punch that wakes up your taste buds.
Light yet satisfying: Thanks to the flour and baking powder, the texture is like a soft crepe that’s more interesting than your standard omelet.
Versatile and customizable: You can easily add different herbs, veggies, or toppings to make this your own kitchen creation.
Quick and easy: With just a few ingredients and about 10 minutes, you get a delicious meal that’s perfect for breakfast, lunch, or even a simple dinner.

A white plate with a layered omelet that has green herbs visible inside, folded into sections showing a bumpy yellow texture with green flecks. The top layer is covered with a smooth white sauce and garnished with fresh green cilantro leaves and long thin green onion pieces placed on top. A piece of the omelet is being lifted on a silver fork, showing the soft and slightly browned interior. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Herby Lebanese Omelet Recipe plays a role that builds the perfect balance of texture and taste. I always keep these essentials on hand because they combine easily into something fresh and delightful.

Flat lay of fresh whole eggs, finely chopped green onions, vibrant cilantro sprigs, bright red tomato wedges, creamy white labneh dollops, crisp pickle spears, and a small mound of white flour, all beautifully spread out and layered on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Eggs: The backbone of this omelet, providing protein and richness while carrying the flavors of the herbs.
Green onion: Adds a mild sharpness and a crunch that wakes up the egg base beautifully.
Cilantro: Offers that signature Lebanese herbal freshness—bright and slightly citrusy.
Flour: Lightens the batter, giving the omelet a crepe-like texture rather than just plain eggs.
Baking powder: Helps give just a bit of lift to make it soft and airy.
Olive oil: The cooking fat of choice here—adds a subtle fruity depth while preventing sticking.
Labneh or Greek yogurt: The perfect creamy topping to balance the herby egg with tangy richness.
Tomato wedges: Fresh, juicy, and bright—these add a nice contrast and some color to the plate.
Pickle spears and fresh cilantro: Classic Lebanese accompaniments that bring acidity and fresh herb notes to round out the dish.

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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’m all about making this Herby Lebanese Omelet Recipe work with whatever herbs or toppings you have on hand. I often swap in parsley or mint if cilantro’s not around, and sometimes add a touch of sumac for that extra Middle Eastern zing.

Variation: When I want a heartier meal, I toss in some sautéed spinach or chopped bell peppers with the herbs—it’s a great way to sneak in more veggies!

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

Step 1: Whisk the Herby Egg Batter

Start by cracking your eggs into a bowl and seasoning with kosher salt and freshly cracked black pepper. Then add the finely chopped green onions and cilantro. I like to whisk this well until combined—your kitchen starts smelling delightfully fresh already. Next, sift in the flour and baking powder. Whisk again until your batter is smooth and just thick enough to coat the back of your spoon like crepe batter. This part is key for getting that lovely soft texture.

Step 2: Cook the Omelets Gently

Heat a non-stick sauté pan over medium-high heat and add a little olive oil—just about half a teaspoon to coat the surface. Pour in roughly half a cup of the batter, swirling the pan lightly to spread it out evenly. Watch closely: when the edges start setting and the bottom turns golden, carefully flip the omelet with a spatula. Cooking for another minute or so makes sure it’s cooked through without getting rubbery. I fold mine in half and slide it onto the plate while the pan does the same with the remaining batter.

Top Tip

From cooking this recipe dozens of times, I’ve learned a few tricks to keep your Herby Lebanese Omelet light and flavorful every single time. It’s all about timing and technique.

Use fresh herbs: Fresh green onions and cilantro make all the difference – dried just won’t give you the same vibrant flavor.
Don’t overcook: Keep the heat moderate and flip just once to avoid a rubbery omelet.
Whisk batter well: Whisk your flour and eggs until smooth so no lumps interfere with the texture.
Oil the pan lightly: Too much oil means greasy omelets, but too little makes sticking a problem.

How to Serve Herby Lebanese Omelet Recipe

Herby Lebanese Omelet - Serving Suggestion

Garnishes

Whenever I serve these omelets, I top them with a generous spoonful of creamy labneh—sometimes Greek yogurt if that’s what I have—and scatter fresh cilantro leaves on top. A few bright tomato wedges around the plate bring freshness and color that make it irresistible. And don’t skip the pickle spears on the side; their tangy crunch brings an authentic Lebanese touch I adore.

Side Dishes

For a light meal, I love serving this with warm pita bread and a drizzle of olive oil. Sometimes I add a simple tabbouleh salad or a bowl of hummus on the side—both round out the meal perfectly without overpowering the delicate omelet flavors.

Creative Ways to Present

For brunch gatherings, I’ve arranged a spread with multiple omelet crepes stacked on a platter, topped with fresh herbs, labneh dollops, and pomegranate seeds for pops of color and sweetness. It’s both visually stunning and delicious—definitely impresses guests while keeping it casual.

Make Ahead and Storage

Storing Leftovers

If you have leftovers—and I hope you do!—store the omelets in an airtight container in the fridge. They keep well for up to 2 days. I line the container with parchment to prevent sticking and layer the omelets separated by paper towels.

Freezing

I’ve frozen these omelet crepes successfully by wrapping individual portions tightly in plastic wrap and then placing them in a freezer bag. They stay flavorful and thaw quickly when I need a quick meal, though I usually recommend enjoying them fresh for best texture.

Reheating

The best way I’ve found to reheat the omelets is gently in a non-stick pan over low heat, covered, to keep them soft and prevent drying out. Microwave works in a pinch, but they lose a bit of their delicate texture that way.

Frequently Asked Questions:

Can I use other herbs besides cilantro?

Absolutely! Parsley, mint, or even dill can be great substitutions based on your taste or what’s available. Just keep the herb finely chopped for an even flavor distribution.

Why is there flour and baking powder in this omelet?

The flour and baking powder lighten the egg mixture, giving it a crepe-like texture that is soft and a bit airy, setting it apart from a classic omelet which is usually denser.

What’s the best way to flip the omelet without breaking it?

Use a non-stick pan and a wide spatula. Wait until the edges look set and the bottom has a golden color before flipping gently. If it’s sticking, give it a bit more time on the heat or loosen it gently with the spatula first.

Can I prepare the batter in advance?

Yes! You can whisk the eggs, herbs, and dry ingredients together and store the batter covered in the fridge for a few hours. Just give it a quick stir before cooking to recombine, as some settling may occur.

Final Thoughts

This Herby Lebanese Omelet Recipe has found a permanent place in my kitchen rotation for good reason. It’s simple, fresh, and undeniably delicious with that perfect marriage of herbs and tender eggs. I really hope you’ll give this one a try—you might find it becomes one of your go-to recipes for an effortlessly tasty meal that feels anything but ordinary.