Herb Lebanese Omelet with Labneh Recipe

If you love eggs done with a fresh and fragrant twist, then you’re going to adore this Herb Lebanese Omelet with Labneh Recipe. It’s one of those dishes that feels light yet deeply satisfying, combining bright herbs with fluffy eggs and creamy labneh for that perfect balance. Trust me, once you try this, it might just become your go-to brunch or easy dinner. Stick around—I’ll walk you through everything you need to know to make it just right (and share a few insider tips so it turns out flawless every time).

Ingredients & Why They Work

Every ingredient in this Herb Lebanese Omelet with Labneh Recipe brings something special to the table. From fresh herbs to that little bit of flour, each builds the perfect flavor and texture combo. Here’s a quick look at why these ingredients are stars in this dish and some tips on choosing the best versions.

• Eggs: The heart of the omelet—use the freshest you can find for best flavor and fluffy texture.
• Kosher salt & freshly cracked black pepper: Seasoning is key; these enhance the eggs and herbs without overpowering.
• Green onion: Adds a mild sharpness and freshness—slice very thin so they cook nicely.
• Cilantro: The herbaceous star—finely chopped, it gives that signature Lebanese flair.
• Flour: Surprising but essential! It lightens the egg mixture much like a crepe batter, producing a tender omelet.
• Baking powder: Works with the flour for just the right fluffiness and lift.
• Olive oil: For cooking—the fruity flavor complements the herbs effortlessly.
• Labneh or Greek yogurt (topping): Creamy, tangy, and luscious—labneh is traditional, but good Greek yogurt works in a pinch.
• Tomato wedges and pickle spears: Fresh, acidic picks that contrast those creamy eggs perfectly.

Make It Your Way

One of my favorite things about this Herb Lebanese Omelet with Labneh Recipe is how effortlessly you can tweak it to your liking. Whether you want to play with herbs or swap toppings, it’s all about making the dish feel like yours.

• Herb Variations: I sometimes swap cilantro with fresh parsley or mint, which gives a lovely, mellow freshness—feel free to experiment with your favorites.
• Add Some Heat: If you like a little kick, finely diced chili or a pinch of Aleppo pepper mixed in works wonders.
• Dairy Swap: While labneh is classic, Greek yogurt or even crème fraîche are great alternatives, depending on what you have on hand.
• Grain-Free Version: If you prefer to avoid flour, use chickpea flour for a nutty twist that also boosts protein.

Step-by-Step: How I Make Herb Lebanese Omelet with Labneh Recipe

Step 1: Whisk All Those Flavorful Ingredients Together

Start off by cracking six fresh eggs into a bowl. Season with kosher salt and freshly cracked black pepper—you want that seasoning balanced but not overpowering. Then, add the finely chopped green onions and cilantro. I like to give everything a good whisk to combine before sifting the flour and baking powder in. Sifting is key here to keep the batter smooth and lump-free. The mixture should be runny but coat the back of a spoon, kind of like crepe batter. This texture makes sure your omelets will be silky with just the right amount of fluff.

Step 2: Heat That Pan Just Right

Heating your nonstick sauté pan over medium-high heat is essential. Add about half a teaspoon of olive oil and let it warm evenly. Too hot and your omelet might brown too quickly on the outside while staying raw in the middle. Too cool and it can get greasy. When the oil shimmers, you’re good to go.

Step 3: Cook Omelets in Perfect Portions

Ladle roughly ½ cup of the omelet mixture into your pan. This size gives you those lovely thin, crepe-like omelets that stay tender. Let each cook gently until the bottom turns a light golden color—this usually takes 2 to 3 minutes. Use a spatula to carefully flip it over and cook for just about one more minute. Then fold it in half and transfer to your plate. Repeat with the remaining batter. If you notice any sticking, a little more oil or a quick wipe of the pan with a paper towel helps.

Step 4: Plate with a Dollop of Labneh and Fresh Toppings

I always serve these omelets stacked or side-by-side with a generous spoonful of labneh on each plate. Add tomato wedges and some fresh cilantro leaves, then tuck a few pickle spears on the side to cut through the creaminess. These fresh, simple garnishes bring everything together and create a vibrant, satisfying bite every time.

How to Serve Herb Lebanese Omelet with Labneh Recipe

Garnishes

I’m a big fan of keeping the garnishes simple and fresh—labneh is a must for that creamy tang. Then I pile on some juicy tomato wedges and sprinkle extra fresh cilantro leaves on top for brightness. The occasional pickle spear on the side adds a delightful contrast and makes each bite exciting. Honestly, it’s those little touches that make this omelet feel like a restaurant dish at home.

Side Dishes

Since this omelet is beautifully light, I like to serve it with a side of warm pita bread or freshly toasted crusty bread. A simple cucumber and tomato salad dressed with lemon juice and olive oil complements things perfectly. If I want to keep it heartier, some spiced roasted potatoes or a warm lentil salad work wonders alongside.

Creative Ways to Present

For brunch gatherings, I’ve laid out a colorful spread with these omelets stacked on a large platter, labneh in a bowl topped with olive oil and za’atar, fresh herbs scattered around, and a variety of pickles and olives. Everyone loves the interactive vibe of assembling their own bites. It’s fun, festive, and makes the humble omelet feel extra special.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (though I’ll admit they rarely last long!), store the omelets in an airtight container in the fridge. They stay good for up to 2 days. Keep the labneh separate to avoid sogginess.

Freezing

I’ve tried freezing the cooked omelets wrapped tightly in foil and placed inside freezer bags. They freeze okay for up to a month. Thaw overnight in the fridge before reheating for best results.

Reheating

To reheat, I gently warm them in a nonstick skillet over low heat, flipping once, just until heated through. Microwaving works but can soften the texture a little, so pan reheating is my preferred method to keep that delicate crepe-like texture intact.

FAQs

Final Thoughts

This Herb Lebanese Omelet with Labneh Recipe brings me right back to sunny kitchens and lazy brunches with friends. It’s fresh, comforting, and packed with flavor—everything I want in a simple dish. I love how it feels fancy without fuss, and I’m confident you’ll enjoy it as much as I do. So next time you want to shake up your egg game, give this recipe a try—you’ll be pleasantly surprised at how a few fresh herbs and creamy labneh can transform your morning (or evening!).

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