Name: Herby Lebanese Omelet Recipe
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Cuisine: Lebanese
Ingredients: 6 eggs; 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; 1 cup Labneh or Greek yogurt; Sliced tomato wedges; Fresh cilantro for garnish; Pickle spears

There’s something so fresh and vibrant about the way herbs transform simple eggs, especially in this **Herby Lebanese Omelet Recipe**. It’s light, fluffy, and bursting with bright green flavors that awaken your taste buds in the best way. You’ll want to make this for breakfast, brunch, or anytime you need a quick, flavorful pick-me-up.

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

This Herby Lebanese Omelet Recipe is one of those surprisingly simple dishes that feels special every time you make it. I remember the first time I tried it; the herbs gave the eggs a fresh pop that made breakfast feel like a feast without any fuss.

Fresh and Flavorful: The combination of green onions and cilantro adds a bright, herbal lift that’s irresistible.
Light and Fluffy Texture: Thanks to a bit of flour and baking powder, it’s like a delicate crepe wrapped around those herbs.
Quick and Easy: You’ll have these herby omelets on your plate in under 15 minutes—perfect when you’re short on time.
Versatile to Serve: Whether you top with labneh, fresh tomatoes, or even pickle spears, it’s a customizable everyday delight.

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 here has a reason for being. The blend of herbs and flour with eggs creates a balance between flavor and lightness. Plus, knowing a few simple tips about these ingredients will help you nail this Herby Lebanese Omelet Recipe every time.

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 that holds everything together—go for fresh eggs for the best fluffiness and taste.
Kosher salt and black pepper: Simple seasoning that brings out all the layered flavors without overpowering.
Green onion: Adds a mild, oniony crunch that’s fresh rather than sharp.
Cilantro: The star herb here—its brightness defines the Lebanese twist and elevates the entire dish.
Flour: Just enough to lighten and give the omelet a delicate crepe-like texture.
Baking powder: Helps the whole mix puff up slightly, making it even more tender.
Olive oil: Adds richness and helps crisp the omelet lightly without sticking.
Labneh or Greek yogurt (for topping): Creamy, tangy dollops are key for authenticity and contrast.
Tomato wedges: Fresh tomatoes add juiciness and a splash of color, balancing the herbs.
Pickle spears: Optional but highly recommended for a tangy 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

One of the things I love most about this Herby Lebanese Omelet Recipe is how easy it is to tweak. I often switch up the herbs depending on what’s fresh in my kitchen—sometimes adding parsley or mint for an extra zing.

Variation: Try adding finely chopped fresh mint alongside the cilantro for a refreshing twist I discovered on a hot summer morning—it completely changed the vibe!
Make it vegan: Use chickpea flour as a substitute for eggs and add the herbs—the texture is different but delicious in its own right.
Extra crunchy: Add a touch of finely diced bell pepper for a bit of sweetness and crunch.

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

Step 1: Whisk It Up With Love

Start by cracking the eggs into a bowl and whisk them well with kosher salt, freshly cracked pepper, chopped green onion, and vibrant cilantro. The mixture should look fresh and lively—this is where the magic begins. Then sift in the flour and baking powder for a smooth, crepe-like batter. I like to whisk gently so the batter gets silky but stays light and runny enough to coat a spoon.

Step 2: Heating Things Up

Heat a non-stick sauté pan over medium-high and add just half a teaspoon of olive oil. This prevents sticking without overpowering the light egg flavor. The pan should be hot enough so the batter sizzles the moment you pour it in but not so hot that it burns; I usually test with a small splash of batter first.

Step 3: Cook and Flip Like a Pro

Pour about half a cup of batter into the pan and tilt it around so the eggs spread evenly. Let it cook undisturbed until the bottom turns golden brown, and you see the edges gently firming up. This usually takes about 2–3 minutes. Then, carefully flip the omelet with a flexible spatula—don’t rush this part! Cook for another minute and fold it in half before transferring to your plate. Repeat with the rest of the batter.

Top Tip

From my years of making this Herby Lebanese Omelet Recipe, I’ve learned a few simple tricks that keep things smooth and tasty—especially when flipping these delicate beauties.

Use a non-stick pan: It makes flipping so much easier and helps you avoid breaking the omelet.
Don’t overfill the pan: Pour small portions so the omelet cooks quickly and evenly—think crepe size!
Be patient while cooking: Let the edges set before gently loosening with a spatula, so it doesn’t stick.
Olive oil timing: Heat the pan first, then add oil right before pouring the batter—for the best sizzle and crispness.

How to Serve Herby Lebanese Omelet Recipe

Garnishes

I like to dollop generous spoonfuls of creamy labneh right on top—the tangy, thick yogurt adds that cool contrast to the warm herbs and eggs. A few wedges of fresh tomato bring juiciness and a pop of color. Sometimes I toss on an extra sprinkle of fresh cilantro to brighten every bite. Oh, and pickle spears alongside add a tangy crunch that really wakes everything up.

Side Dishes

This omelet pairs wonderfully with warm pita bread for scooping, a mild cucumber salad, or even a simple side of olives and za’atar. When I make a bigger spread, I throw in some hummus and roasted veggies—it turns breakfast into a feast.

Creative Ways to Present

For special occasions, I sometimes roll the omelets up like little herb-filled crepes, then cut them into bite-sized pinwheels—perfect for brunch parties. Alternately, layering a stack of these omelets with labneh between each layer is both visually stunning and delicious.

Make Ahead and Storage

Storing Leftovers

Leftover Herby Lebanese Omelets keep well in an airtight container in the fridge for up to 2 days. I usually place parchment paper between layers to prevent sticking. When I’m ready, a quick reheat brings them back to life.

Freezing

I’ve frozen these omelets a few times by stacking them with parchment in between and wrapping tightly in foil. They thaw quickly in the fridge overnight and still taste fresh when reheated gently—perfect for batch cooking.

Reheating

For the best texture, I reheat leftovers in a non-stick pan over low heat rather than the microwave—it helps keep the eggs tender and flavorful without drying out.

Frequently Asked Questions:

What makes a Lebanese omelet different from a regular omelet?

A Lebanese omelet, like in this Herby Lebanese Omelet Recipe, incorporates fresh herbs such as cilantro and green onion directly into the egg mixture, creating a brighter and lighter flavor profile. The addition of flour and baking powder also gives it a delicate, crepe-like texture that differs from typical fluffy omelets.

Can I use other herbs besides cilantro?

Absolutely! While cilantro is traditional, you can experiment with parsley, mint, or even dill to suit your taste. Just chop fresh herbs finely so they blend well with the eggs without overwhelming the texture.

Is this omelet recipe gluten-free?

No, the recipe calls for flour, which contains gluten. However, you can substitute the regular flour with a gluten-free flour blend. Keep in mind it might slightly alter the texture, but the flavor remains delicious.

How do I prevent the omelet from sticking to the pan?

Using a non-stick pan and only a small amount of olive oil helps a lot. Make sure the pan is properly preheated before adding the batter, and avoid moving the omelet too soon. Letting the edges set before flipping ensures it lifts easily and cooks evenly.

Final Thoughts

This Herby Lebanese Omelet Recipe feels like a little breakfast celebration, no matter how rushed your morning is. It’s one of those dishes I always recommend when you want something just a bit different but still easy and quick. Give it a try—you’ll find it’s as satisfying to make as it is to eat, and it might just become your new favorite way to start the day!