Description
A light and fluffy Herby Lebanese Omelet made with fresh herbs and spices, perfect for a flavorful breakfast or brunch. Served with creamy labneh, fresh tomato wedges, and pickles, this dish offers a delicious Middle Eastern twist on the classic omelet.
Ingredients
Scale
Omelet
- 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
Toppings
- 1 cup Labneh or Greek yogurt
- Sliced tomato wedges
- Fresh cilantro for garnish
- 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, then whisk together until smooth and runny but thick enough to coat the back of a spoon, similar to crepe batter.
- Preheat the pan: Heat a non-stick sauté pan over medium-high heat and add 1/2 teaspoon of olive oil, spreading it evenly to prevent sticking.
- Cook the omelet: Ladle 1/2 cup of the batter into the pan and let it cook until the bottom is golden and set, about 2-3 minutes. Carefully flip the omelet with a spatula and cook for an additional 1 minute.
- Fold and remove: Fold the omelet in half and transfer it to a plate. Repeat the process with the remaining batter to make a total of 6 crepe-like omelets.
- Serve: Top each omelet with a spoonful of labneh or Greek yogurt, add sliced tomato wedges, fresh cilantro, and pickle spears on the side for a fresh and tangy finish.
- Enjoy: Serve warm as a delicious and herby breakfast or brunch option.
Notes
- For a gluten-free version, substitute the all-purpose flour with chickpea flour or gluten-free flour blend.
- Labneh can be replaced with Greek yogurt for a similar tangy topping.
- Use a non-stick pan for best results to prevent the omelet from sticking and breaking.
- Fresh herbs are key to flavor, so do not substitute dried herbs for green onion or cilantro.
- Be gentle when flipping the omelet to keep it intact and maintain the crepe-like texture.
- Adjust olive oil amount to prevent excessive greasiness while ensuring non-stick cooking.
Nutrition
- Serving Size: 1 crepe
- Calories: 150 kcal
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0.5 g
- Protein: 8 g
- Cholesterol: 185 mg
