Description
This Herby Lebanese Omelet is a light and fluffy savory crepe infused with fresh green onions and cilantro. It’s cooked on the stovetop to golden perfection and served with creamy labneh or Greek yogurt and fresh tomato wedges, making it a flavorful and satisfying breakfast or brunch option.
Ingredients
Scale
Omelet Batter
- 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
- 1/2 teaspoon olive oil (for cooking)
Toppings
- 1 cup Labneh or Greek yogurt
- Sliced tomato wedges
- Fresh cilantro
- Pickle spears
Instructions
- Whisk Eggs and Herbs: In a large bowl, whisk together the eggs, kosher salt, freshly cracked black pepper, finely chopped green onion, and cilantro until well combined.
- Add Flour and Baking Powder: Sift the flour and baking powder into the egg mixture. Whisk thoroughly until the batter is smooth and runny but thick enough to coat the back of a spoon like crepe batter.
- Preheat Pan: Heat a non-stick sauté pan over medium-high heat and add 1/2 teaspoon of olive oil, allowing it to warm evenly.
- Cook Omelet Crepes: Ladle 1/2 cup of the egg batter into the pan, swirling gently to spread evenly. Let the mixture set until the bottom is golden brown, approximately 2-3 minutes.
- Flip Omelet: Carefully flip the omelet using a spatula and cook the other side for 1 additional minute until fully set and lightly golden.
- Fold and Serve: Fold the omelet in half and transfer to a serving plate. Repeat the process with the remaining batter to make a total of 6 crepes.
- Add Toppings: Serve each omelet with a spoonful of labneh or Greek yogurt, sliced tomato wedges, fresh cilantro, and pickle spears for a delicious and authentic Lebanese breakfast experience.
Notes
- If labneh is unavailable, thick Greek yogurt is a perfect substitute to maintain the creamy texture.
- Adjust seasoning with additional salt and pepper to taste before cooking the omelets.
- Use a non-stick pan to prevent sticking and ensure easy flipping of the crepes.
- For a gluten-free option, substitute the flour with chickpea flour or a gluten-free all-purpose blend.
- Serve warm immediately for the best texture and flavor.
Nutrition
- Serving Size: 1 omelet
- Calories: 150 kcal
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 180 mg
