Name: Herby Lebanese Omelet Recipe
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Cuisine: Lebanese
Ingredients: 6 eggs; 1/3 cup green onion, finely chopped; 1/4 cup cilantro, finely chopped; 4 tablespoons flour; 1/2 teaspoon baking powder; Kosher salt, to taste; Freshly cracked black pepper, to taste; 1 tablespoon olive oil; 1 cup Labneh or Greek yogurt; Sliced tomato wedges; Fresh cilantro leaves; Pickle spears

There’s something irresistibly fresh and bright about this **Herby Lebanese Omelet Recipe** that makes it a standout breakfast or light meal. The combination of vibrant herbs, tender eggs, and that subtle hint of flour creates a texture and flavor you might not expect—but once you try it, you’ll be hooked.

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

I first stumbled across this Herby Lebanese Omelet Recipe when a friend served it at brunch, and I was immediately drawn to its fresh, herbaceous flavor paired with the soft, almost crepe-like texture. It’s not just an omelet—it’s a little celebration of simple ingredients done just right.

Herb-packed deliciousness: Fresh cilantro and green onions infuse the eggs with a lively, garden-fresh taste you don’t usually get in a standard omelet.
Unique texture: The addition of flour and baking powder gives a slight fluff and creates a crepe-like softness that makes every bite feel special.
Quick and easy: You can whip this up in under 15 minutes, perfect for busy mornings or casual dinners.
Versatile serving options: Whether you top it with labneh, fresh tomatoes, or pickles, it’s a canvas for flavors you love or want to explore.

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

Each ingredient plays a special role in the Herby Lebanese Omelet Recipe, balancing freshness, texture, and flavor. Sourcing fresh herbs and good-quality eggs will really elevate your final dish, so pay attention to those details while shopping.

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 base of the omelet, providing richness and a tender foundation for the herbs.
Kosher salt and freshly cracked black pepper: Enhances all the flavors without overwhelming the fresh herbs.
Green onion: Adds a mild, zesty crunch and bright green color for freshness.
Cilantro: The star herb here—offers a lemony, vibrant flavor classic in Lebanese cooking.
Flour: Surprising, right? It gives the omelet a delicate, slightly chewy texture that helps it hold together like a thin crepe.
Baking powder: Lightens the mixture, creating fluffy bubbles for a soft bite.
Olive oil: For cooking, adding subtle richness and preventing sticking.
Labneh or Greek yogurt (for topping): Adds creaminess and tang that complements the herbs beautifully.
Tomato wedges: Bring sweetness and a juicy contrast to the eggs.
Fresh cilantro (for garnish): Reinforces the fresh herbal notes and adds pretty green accents.
Pickle spears: Optional but fabulous, for a sharp, salty bite that cuts through the richness.

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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

This Herby Lebanese Omelet Recipe is a wonderful base that welcomes your personal touches. I like to toss in some diced red chili for heat or swap cilantro for parsley when I want a slightly different herbal profile.

Variation: Once, I added a little crumbled feta inside before folding, and it turned out to be an amazing salty surprise that paired perfectly with the fresh herbs.
Gluten-free option: You can easily leave out the flour and baking powder if you prefer, though the omelet will be thinner and less fluffy.
Seasonal herbs swap: Try fresh mint or dill for a different Mediterranean twist that feels equally fresh.

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

Step 1: Whisk the Eggs and Herbs

Start by cracking your eggs into a bowl and seasoning them with kosher salt and plenty of freshly cracked black pepper. Then stir in the finely chopped green onions and cilantro. I find that chopping the herbs finely helps distribute their aroma and flavor evenly throughout the omelet. Whisk everything together until it’s nicely mixed.

Step 2: Incorporate the Flour and Baking Powder

Sift the flour and baking powder right over your egg mixture to avoid lumps. Whisk until smooth—aim for a texture that’s runny but thick enough to coat the back of a spoon, a bit like crepe batter. This step is key to getting the omelet’s signature delicate texture.

Step 3: Heat the Pan and Cook

Heat a non-stick sauté pan over medium-high heat and add about half a teaspoon of olive oil. Pour in roughly half a cup of the batter, swirling it around to form a thin, even layer. Let it cook without disturbing until the bottom is golden—this usually takes a couple of minutes. Then, using a spatula, gently flip the omelet and cook for about another minute.

Step 4: Fold and Serve

Once cooked, fold the omelet in half and slide it onto your serving plate. Repeat with the remaining batter, making about six lovely herby crepes. Serve warm, topped with a dollop of labneh or Greek yogurt, wedges of fresh tomato, a sprinkle more of cilantro, and some pickle spears on the side if you like them.

Top Tip

Having made this Herby Lebanese Omelet Recipe several times, I’ve realized that the secret to perfect texture and flavor isn’t complicated—it’s all in the batter’s consistency and the gentle cooking process.

Don't overmix: Whisk just enough to combine everything smoothly. Overmixing can make the batter tough rather than tender.
Use a non-stick pan: This really helps prevent sticking and allows you to flip your omelet easily without tearing it.
Medium heat is your friend: Too hot and the edges burn before the center cooks; too low and it becomes rubbery. I aim for medium or medium-high and adjust as needed.
Flip gently: Use a thin, flexible spatula to turn the omelet so it keeps its delicate form.

How to Serve Herby Lebanese Omelet Recipe

Herby Lebanese Omelet - Serving Suggestion

Garnishes

I love topping mine with creamy labneh because its tanginess perfectly balances the herbs. Freshly sliced tomatoes add juiciness, and a sprinkle of fresh cilantro enhances the herbal notes. Pickles are my little indulgence—they add a surprising pop of acidity and crunch that elevates the whole plate.

Side Dishes

This omelet pairs beautifully with warm pita bread or crusty French bread to scoop up the toppings. For a heartier meal, serve alongside a light fattoush salad or a bowl of lentil soup. The fresh herbs in each make a wonderful Mediterranean combo.

Creative Ways to Present

For brunch parties, I like to assemble a “build-your-own” platter: a stack of these herby omelets with bowls of labneh, sliced tomatoes, olives, cucumbers, and pickles so everyone can customize their plate. It’s colorful, fun, and always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (though rarely happens!), wrap them tightly with plastic wrap or place them in an airtight container and refrigerate. They’ll keep well for up to 2 days, making a quick breakfast or snack option.

Freezing

I’ve frozen these omelets wrapped individually in foil to prevent freezer burn. When you’re ready, thaw overnight in the fridge and reheat gently. Keep in mind the herbs might lose a bit of vibrancy, so fresh garnishes after reheating help revive the dish.

Reheating

For best results, reheat leftovers in a non-stick skillet over low heat to warm through without drying out, flipping once if needed. Microwaving works too but can toughen the texture slightly. A quick splash of olive oil in the pan helps restore softness.

Frequently Asked Questions:

Can I make the Herby Lebanese Omelet Recipe vegan?

This recipe relies on eggs for its signature texture and flavor, so making it fully vegan would require significant substitutions. However, you could try chickpea flour batter with the same herbs for a vegan-friendly alternative that still captures some of the same flavors.

Why is there flour and baking powder in an omelet?

Adding flour and baking powder helps create a lighter, slightly chewy texture that’s somewhat similar to a crepe. It changes the omelet from a typical fluffy omelet to a tender, thin herby pancake that beautifully holds its shape.

What herbs work best in this recipe?

Cilantro and green onion are classic in this recipe, offering fresh and bright flavors. That said, you can experiment with parsley, dill, or mint for slight variations—each brings its own unique twist while keeping the omelet fresh and vibrant.

Can I prepare the batter ahead of time?

You can mix the batter a few hours ahead and keep it covered in the fridge, but it’s best to cook the omelets the same day for the freshest texture and flavor. If the batter thickens too much after resting, just whisk in a splash of water or milk before cooking.

Final Thoughts

I genuinely love making this Herby Lebanese Omelet Recipe on weekends when I have a bit of extra time to enjoy the process and the flavor explosion it delivers. It feels like a little gift from the kitchen—simple, fresh, and full of personality. I hope you’ll enjoy making it as much as I do, and that it brightens your mornings or any meal you decide to serve it with.