Description
This Herby Lebanese Omelet is a light and flavorful dish featuring eggs whisked with fresh herbs and a touch of flour for a crepe-like texture. Topped with creamy labneh or Greek yogurt, fresh tomato wedges, cilantro, and pickles, it makes for a delightful breakfast or brunch option with a Middle Eastern twist.
Ingredients
Scale
Omelet 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
Toppings
- 1 cup Labneh or Greek yogurt
- Sliced tomato wedges, as desired
- Fresh cilantro, for garnish
- Pickle spears, for serving
Instructions
- Prepare the egg mixture: In a bowl, whisk together the eggs, kosher salt, freshly cracked black pepper, finely chopped green onion, and cilantro until fully combined.
- Add dry ingredients: Sift the flour and baking powder into the egg mixture and whisk thoroughly until the batter is smooth and runny, similar to crepe batter consistency that coats the back of a spoon.
- Heat the pan: Preheat a non-stick sauté pan over medium-high heat and add 1/2 teaspoon of olive oil, swirling to coat the surface evenly.
- Cook the omelet: Ladle approximately 1/2 cup of the omelet mixture into the hot pan, spreading it evenly. Allow it to cook until the bottom is golden and the edges start to set, then carefully flip the omelet with a spatula. Cook for an additional 1 minute on the other side.
- Fold and serve: Fold the cooked omelet in half and transfer it to a plate. Repeat the process with the remaining batter, adding more olive oil as needed to prevent sticking.
- Add toppings and enjoy: Serve each omelet with a spoonful of labneh or Greek yogurt, fresh tomato wedges, a sprinkle of cilantro, and pickle spears on the side to complement the flavors.
Notes
- For a gluten-free version, substitute the all-purpose flour with gluten-free flour blend.
- Use fresh herbs like parsley or mint as alternatives to cilantro for a different aromatic profile.
- Adjust the seasoning of salt and pepper according to taste preference.
- If you prefer a richer flavor, use extra virgin olive oil or butter for cooking.
- Labneh can be replaced with Greek yogurt or sour cream if desired.
- Serve immediately for the best texture and flavor, as the omelets can become soggy if left too long.
Nutrition
- Serving Size: 1 crepe
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 210 mg
