Description
This Herby Lebanese Omelet is a light, flavorful breakfast dish featuring eggs mixed with fresh herbs and a hint of flour for a crepe-like texture. Served with creamy labneh, fresh tomato wedges, and pickles, it’s a delicious way to start your day with Middle Eastern flair.
Ingredients
Scale
Omelet
- 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
Instructions
- Prepare the egg mixture: In a bowl, whisk together the eggs, kosher salt, freshly cracked black pepper, green onion, and cilantro until combined.
- Add dry ingredients: Sift the flour and baking powder into the egg mixture and whisk until smooth. The batter should be runny yet thick enough to coat the back of a spoon, similar to crepe batter.
- Heat the pan: Preheat a non-stick sauté pan over medium-high heat and add 1/2 teaspoon of olive oil to coat the surface.
- Cook the omelet crepes: Ladle 1/2 cup of the omelet mixture into the pan, spreading it evenly. Let the mixture cook until the bottom is golden and set, then carefully flip with a spatula and cook for 1 more minute.
- Fold and repeat: Fold the cooked omelet in half and transfer it to a plate. Repeat the process with the remaining batter to make a total of 6 crepes.
- Serve: Serve each omelet with a spoonful of labneh or Greek yogurt, tomato wedges, fresh cilantro, and pickle spears to complement the flavors and texture.
Notes
- For a gluten-free version, substitute the all-purpose flour with chickpea flour or a gluten-free flour blend.
- Use fresh herbs for the best flavor; parsley can be added or substituted for cilantro if preferred.
- Labneh can be replaced with thick Greek yogurt for a similar creamy texture.
- Cook the omelet on medium heat to avoid burning and ensure even cooking.
- Adding a pinch of sumac or za’atar on top before serving can add extra Lebanese flavor.
