Description
This Herby Lebanese Omelet is a flavorful and tender egg crepe infused with fresh herbs like green onion and cilantro. Lightly seasoned and pan-cooked to a golden finish, it is served with creamy labneh or Greek yogurt and fresh tomato wedges, offering a delicious and authentic Middle Eastern twist to a classic breakfast or brunch dish.
Ingredients
Scale
Omelet Mixture
- 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
Toppings
- 1 cup Labneh or Greek yogurt
- Sliced tomato wedges to serve
- Fresh cilantro for garnish
- Pickle spears for serving
Instructions
- Prepare the Egg Mixture: In a bowl, whisk together the eggs with kosher salt, freshly cracked black pepper, finely chopped green onion, and cilantro until thoroughly combined.
- Add Dry Ingredients: Sift the flour and baking powder into the egg mixture, then whisk until smooth, creating a slightly runny batter that coats the back of a spoon like crepe batter.
- Preheat the Pan: Heat a non-stick sauté pan over medium-high heat and add 1/2 teaspoon of olive oil, ensuring the pan is well-coated before cooking.
- Cook the Omelet Crepes: Ladle 1/2 cup of the batter into the pan and cook until the bottom turns golden and the egg mixture is set enough to flip.
- Flip and Finish Cooking: Carefully flip the omelet using a spatula and cook for 1 additional minute until fully set and cooked through.
- Fold and Serve: Fold the omelet in half, transfer to a plate, and repeat the process with the remaining batter to make a total of 6 crepe-like omelets.
- Garnish and Enjoy: Serve each omelet topped with a spoonful of labneh or Greek yogurt, a few tomato wedges, fresh cilantro, and pickle spears for a delicious and authentic Lebanese experience.
Notes
- Use a non-stick pan to prevent the egg mixture from sticking and ensure easy flipping.
- If Labneh is unavailable, Greek yogurt makes an excellent creamy substitute.
- Adjust herbs according to preference; mint or parsley can complement or substitute cilantro.
- The batter should be runny but coat a spoon; add a tablespoon of water or milk if too thick.
- Serve immediately for best texture and flavor, as the crepes are best warm.
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: 6 g
- Fiber: 0.5 g
- Protein: 8 g
- Cholesterol: 190 mg
