Name: Herby Lebanese Omelet Recipe
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Cuisine: Lebanese
Ingredients: 6 eggs; Kosher 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 to serve; Fresh cilantro for garnish; Pickle spears for serving

There’s something wonderfully fresh about a just-made omelet bursting with herbs — and the Herby Lebanese Omelet Recipe takes that to a whole new level. It’s light, fluffy, and filled with vibrant flavors that instantly brighten your morning or any meal you choose. Trust me, once you try this, you’ll want to make it again and again.

The dish shows a white oval plate with five folded omelets stacked slightly unevenly, each omelet layered with visible bits of chopped green herbs mixed in the yellow egg. The omelets have a light brown, cooked texture with some small browned spots scattered on top, highlighting a soft and tender look. Around the omelets, there are three thick wedges of fresh red tomato placed for decoration. The plate is set on a white marbled surface. 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

From my kitchen to yours, this Herby Lebanese Omelet Recipe is one of those dishes that feels like a warm hug—simple, flavorful, and endlessly versatile. It’s a tasty way to start your day or a light meal anytime you want something wholesome yet exciting.

Bright Fresh Herbs: The parsley and green onion freshen the whole dish and add that unmistakable Lebanese charm.
Perfectly Fluffy Texture: Adding a touch of flour and baking powder makes the omelet delicate and almost crepe-like—a little surprise you don’t get in your everyday omelet.
Simple Yet Stunning: Minimal ingredients but maximum flavor, perfect for busy mornings or relaxing brunches alike.
Endless Serving Options: I love topping mine with creamy labneh and fresh tomato slices, but the omelet pairs beautifully with so many sides and garnishes.

A white plate on a white marbled surface holds a folded yellow omelette speckled with green herbs and scallions. The omelette is topped with a smooth white sauce spread along part of it, and fresh green herbs and scallion strips rest on top. A piece of the omelette is cut and held by a fork resting on the plate’s edge. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each component of this Herby Lebanese Omelet Recipe plays a special role — from the fluffy eggs to the fresh herbs balancing texture and flavor. The flour and baking powder brighten the texture without weighing it down, and the herbs add that signature Lebanese freshness that always surprises and delights.

Flat lay of fresh brown eggs cracked open with golden yolks visible, a small bundle of bright green chopped green onions, sprigs of vibrant cilantro with delicate leaves, ripe red tomato wedges arranged neatly, creamy white labneh dollops, crunchy pale green pickle spears, and a small bowl of white all-purpose flour, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Eggs: The base of the omelet, providing a rich, silky texture.
Kosher Salt and Freshly Cracked Black Pepper: Simple seasoning that lets all the flavors shine.
Green Onion: Adds a mild, zesty bite with a touch of crunch.
Cilantro: The star herb here, delivering that unmistakable fresh and slightly citrusy aroma.
Flour: Gives the omelet a tender, crepe-like structure without heaviness.
Baking Powder: Helps the omelet puff just enough to stay light and airy.
Olive Oil: For cooking, adds a subtle richness and prevents sticking.
Labneh or Greek Yogurt (for topping): Creamy, tangy contrast that complements the herbs beautifully.
Tomato Wedges: Freshness and a pop of juiciness that brings the whole dish together.
Fresh Cilantro and Pickle Spears (optional toppings): Perfect final touches for a bite bursting with flavor contrasts.

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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

I love to switch up the herbs depending on what I have on hand — sometimes I add fresh mint or parsley for an extra burst of flavor. Feel free to experiment with your favorite greens or even throw in a bit of finely diced chili if you like a little heat.

Variation: Once, I stirred in some crumbled feta and it brought a salty, creamy surprise that my family adored. You can easily tailor the recipe to suit vegetarian diets or even make it gluten-free by swapping in chickpea flour for all-purpose flour.

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

Step 1: Whisk the Eggs and Herbs

Start by cracking those eggs into a bowl, then season generously with kosher salt and freshly cracked black pepper. Add the finely chopped green onion and cilantro. Whisk them together until everything is beautifully combined and a little frothy — that step helps make the omelet light and airy.

Step 2: Add the Flour and Baking Powder

Sift in the flour and baking powder right over your egg mixture. Whisk again until you have a smooth, runny batter that coats the back of your spoon like a crepe batter. This is key to getting that signature fluffy texture while keeping it light.

Step 3: Cook Your Omelet Crepes

Heat your non-stick sauté pan over medium-high and swirl in about half a teaspoon of olive oil. Ladle about half a cup of the batter into the pan, tilting it to spread the mixture thinly and evenly. Let it cook undisturbed until the bottom turns a beautiful golden color, about 2-3 minutes.

Use a spatula to carefully flip your omelet crepe. Cook the other side for about a minute until set. Then fold it gently in half and transfer it to a warm plate. Repeat with the rest of your batter. These little crepes cook fast, so keep an eye on them!

Top Tip

Over the years, I’ve learned a few tricks to make this Herby Lebanese Omelet Recipe truly shine, so don’t skip these little adjustments that make all the difference.

Whisk Vigorously: Whipping air into the eggs before adding the flour gives a lighter, fluffier texture—don't rush this part!
Use Fresh Herbs: Fresh cilantro and green onion give a burst of flavor you can’t replicate with dried substitutes.
Heat Control: Make sure your pan is hot enough for a golden crust but not so hot that the edges burn before the middle sets.
Flip Gently: Be patient and use a thin, wide spatula to flip without tearing. This keeps your crepes looking pretty and intact.

How to Serve Herby Lebanese Omelet Recipe

Garnishes

I never skip a generous spoonful of creamy labneh on top — it adds that tangy richness that brings the herbs and eggs together beautifully. A few juicy tomato wedges and a sprinkle of fresh cilantro finish the plate perfectly. And if you like a touch of acidity, a couple of pickle spears on the side are a game-changer.

Side Dishes

This omelet pairs wonderfully with freshly baked pita bread, some crunchy cucumber slices tossed with lemon and olive oil, or a simple fattoush salad if you’re looking to keep the Lebanese theme going strong.

Creative Ways to Present

For a brunch party, I like to stack a few omelet crepes, layering with labneh and herbs, then slice it like a cake. It’s unexpected and gets people talking! You can also roll them up with different fillings, kind of like a savory crepe, for a fun twist.

Make Ahead and Storage

Storing Leftovers

Leftover omelet crepes store beautifully in an airtight container in the fridge for up to 3 days. When I do this, I like to layer parchment paper between the crepes to keep them from sticking together.

Freezing

I’ve successfully frozen these omelet crepes by flash freezing them first on a tray, then transferring them to a freezer bag. They thaw quickly and keep well for up to a month—perfect for a quick breakfast fix.

Reheating

To reheat, I gently warm them in a non-stick pan over low heat — this helps preserve their soft texture without drying them out. Avoid the microwave if you can, as it tends to make the eggs rubbery.

Frequently Asked Questions:

Can I make the Herby Lebanese Omelet Recipe vegan?

This recipe relies on eggs for its fluffy texture and structure, so a vegan version would require egg substitutes like aquafaba or vegan egg replacers. However, the herbs and seasonings are naturally vegan, so you can experiment if you want!

What can I substitute for labneh as a topping?

Greek yogurt is my go-to substitute for labneh — it’s thicker and tangy, similar in texture and flavor. You could also try sour cream or a mild cream cheese if you want a richer option.

Can I add other herbs to the omelet?

Absolutely! Feel free to add parsley, mint, dill, or even chives. Fresh herbs will elevate the flavor, so mix and match according to what you love or have on hand.

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

Using a good-quality non-stick pan and heating it properly before adding the oil works best. Also, don’t skimp on the olive oil — a thin layer ensures easy flipping and prevents sticking. If the pan gets too hot, the eggs can stick and burn, so medium heat is key.

Final Thoughts

This Herby Lebanese Omelet Recipe is one of those recipes that seems simple, but the flavors and textures keep you coming back. I love how fresh it feels, and how adaptable it is depending on herbs and toppings. Give it a try — I think you’ll find it’s a fresh way to brighten your kitchen and your plate. Plus, it’s an excellent excuse to invite friends over for a casual brunch, sharing good conversation and these lovely omelet crepes straight from the pan.