Description
This Herby Lebanese Omelet is a delicate and flavorful egg dish infused with fresh green onions and cilantro, creating a light, crepe-like texture. Perfectly golden and topped with creamy labneh or Greek yogurt, fresh tomato wedges, and pickles, it makes for a delightful breakfast or light meal that celebrates Middle Eastern flavors.
Ingredients
Scale
Omelet Mixture
- 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
Toppings
- 1 cup Labneh or Greek yogurt
- Sliced tomato wedges
- Fresh cilantro leaves
- Pickle spears
Instructions
- Prepare the egg mixture: In a large bowl, whisk together the eggs, kosher salt, freshly cracked black pepper, green onion, and cilantro until well combined.
- Add dry ingredients: Sift the flour and baking powder into the egg mixture and whisk until smooth. The batter should be runny but 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 olive oil, swirling to coat the surface evenly.
- Cook the omelet: Ladle approximately 1/2 cup of the batter into the pan and allow the egg to set until the bottom is golden brown, about 2-3 minutes. Carefully flip the omelet using a spatula and cook for an additional 1 minute until cooked through.
- Fold and repeat: Fold the omelet in half and transfer it to a plate. Repeat the cooking process with the remaining batter, adding more olive oil to the pan if necessary.
- Serve: Plate the omelets and top each with a spoonful of labneh or Greek yogurt, fresh tomato wedges, cilantro leaves, and pickle spears for a traditional Lebanese presentation.
- Enjoy: Serve warm and enjoy the delicate and herbaceous flavors of the Lebanese omelet.
Notes
- Use a non-stick pan to ensure easy flipping of the delicate omelets.
- If you prefer a dairy-free topping, substitute labneh or Greek yogurt with a plant-based yogurt alternative.
- Adjust seasoning to taste, especially salt and pepper, to enhance the herbs' fresh flavors.
- The batter consistency is important—too thick batter will make the omelet dense rather than light and crepe-like.
- Serve with additional fresh herbs or a squeeze of lemon juice for extra brightness.
Nutrition
- Serving Size: 1 crepe
- Calories: 150 kcal
- Sugar: 1 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 0.5 g
- Protein: 8 g
- Cholesterol: 180 mg
