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

There’s something truly magical about a breakfast that feels fresh, vibrant, and a little unexpected. This Herby Lebanese Omelet Recipe brings together fragrant herbs and a silky, almost crepe-like texture that’s easy to make yet impressively delicious — trust me, it’s worth waking up for.

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

Honestly, this herby Lebanese omelet stole my heart the moment I tried it. It’s one of those recipes where simple ingredients come together to create something unexpectedly elegant — perfect for a cozy weekend breakfast or brunch with friends.

Light and airy texture: The addition of baking powder and flour transforms it into a delicate crepe-like base, making each bite melt in your mouth.
Fresh and flavorful herbs: The green onions and cilantro give it that bright Middle Eastern flair that wakes up your taste buds.
Versatile toppings: Adding creamy labneh, fresh tomatoes, and pickles makes each serving customizable and super tasty.
Simple and quick to make: From whisking to flipping, it takes less than 15 minutes — ideal for busy mornings or weekend indulgences.

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

This Herby Lebanese Omelet Recipe shines because each ingredient plays a clear role in flavor, texture, or freshness. It’s all about balance — the eggs are your base, herbs introduce that unmistakable Lebanese vibe, and the flour plus baking powder give it a beautiful lightness.

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 star of the show, providing structure and richness. Use fresh eggs for the best flavor.
Green onion: Adds a mild, oniony crunch that’s more delicate than regular onions.
Cilantro: Provides that classic fresh, citrusy note intrinsic to Lebanese cooking.
Flour: Helps lighten the omelet to a crepe-like consistency, making it extra tender.
Baking powder: A gentle lift agent that keeps the omelet airy without heaviness.
Olive oil: A touch of olive oil lends a smooth cooking surface and a subtle fruity note.
Labneh or Greek yogurt (for topping): Creamy, tangy finishes that balance the herby omelet like a cool, silky contrast.
Tomatoes: Juicy acidity that brightens every bite.
Pickle spears: A little salty crunch to cut through the creaminess and herbs.

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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 experiment with herbs in this recipe to suit the seasons or my mood. Sometimes I swap cilantro for fresh parsley or add a pinch of za’atar for an extra Lebanese kick. Don’t be shy to personalize — this omelet is definitely a canvas for your kitchen creativity.

Variation: One time, I added some finely chopped mint and a splash of lemon juice — it was refreshing and bright, perfect for summer mornings.

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

Step 1: Whisk to Perfect Smoothness

Start by cracking your eggs into a bowl, then add salt, freshly cracked black pepper, chopped green onions, and cilantro. Whisk everything vigorously until well combined — this is key for a fluffy texture. Then, sift in the flour and baking powder. Don’t rush this step, whisk until the batter is smooth and slightly runny, similar to crepe batter. If it’s too thick, add a splash of water or milk to loosen it up.

Step 2: Heat Your Pan and Oil

Place a non-stick sauté pan over medium-high heat and pour in about half a teaspoon of olive oil. You want the pan hot enough that the batter starts to set immediately but not so hot that it burns. Once the oil shimmers, you’re good to go.

Step 3: Cook Your Omelet Like a Pro

Ladle about half a cup of batter into the pan and swirl it gently for an even layer. Let it cook undisturbed until the bottom is golden — usually 2-3 minutes. Then carefully flip it over with a spatula, cook the other side for a minute more, fold it in half, and slide it onto a plate. Repeat with the remaining batter. Keep the heat moderate to avoid browning too quickly.

Top Tip

Having made this recipe dozens of times, I’ve learned a few tricks that make all the difference between good and unforgettable.

Consistent batter: Make sure your batter is smooth and runs easily off the spoon. Lumps or thick patches can make it cook unevenly.
Heat control: Medium heat is your best friend — too high and the herbs can burn, too low and you’ll get a tough omelet.
Flipping finesse: Use a thin, flexible spatula and be gentle to avoid tearing the thin crepe-like egg.
Fresh herbs: Use fresh herbs every time for that vibrant flavor that makes this recipe special.

How to Serve Herby Lebanese Omelet Recipe

Garnishes

Whenever I serve this, I can’t resist topping it with a generous dollop of creamy labneh or thick Greek yogurt. A few wedges of ripe tomato add a fresh burst, while the tangy pickle spears bring a contrasting crunch that’s irresistible. Fresh cilantro leaves scattered on top finish it off with a pop of color and extra herbal brightness.

Side Dishes

I love pairing this omelet with warm pita bread or a side of lightly dressed salad greens. For a heartier meal, some sautéed mushrooms or spiced chickpeas on the side complement the light eggs beautifully.

Creative Ways to Present

For brunch gatherings, I sometimes roll the folded omelet with labneh and a sprinkle of sumac, then cut it into pinwheels. It’s a fun finger-food twist that guests always ask for again.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the omelets in an airtight container in the refrigerator for up to 2 days. I recommend layering parchment paper between them to prevent sticking and keep them easy to separate.

Freezing

Though not common, I’ve frozen portions of this omelet rolled in parchment paper. Thaw in the fridge overnight and reheat gently to preserve texture. It works surprisingly well if you’re prepping ahead.

Reheating

To bring leftovers back to life, I warm them in a non-stick pan over low heat rather than the microwave, which helps keep the omelet’s tender texture and prevents rubberiness.

Frequently Asked Questions:

Can I use other herbs instead of cilantro?

Yes! While cilantro is traditional and lends an authentic flavor, you can substitute with fresh parsley, mint, or dill based on your preference. Just make sure the herbs are fresh for the best taste.

What makes this omelet different from a regular omelet?

This Herby Lebanese Omelet Recipe uses a bit of flour and baking powder to create a light, crepe-like texture, unlike the denser texture of traditional omelets. Plus, the generous herbs and toppings like labneh give it a unique Middle Eastern flair.

Can I make this recipe vegan or dairy-free?

To make this vegan, you’d need to use an egg substitute and find a dairy-free alternative to labneh or Greek yogurt, such as coconut yogurt. The texture and flavor will differ, but it’s possible with some tweaks.

How do I know when the omelet is cooked through?

Look for the edges to set and the bottom to turn light golden brown. The top should be mostly set but still slightly moist before flipping. After flipping, one minute on the other side is generally enough to finish cooking without drying out.

Final Thoughts

This Herby Lebanese Omelet Recipe feels like a little slice of sunshine on my plate — bright, fresh, and full of flavor. I love how it’s simple enough for busy mornings but special enough to impress guests or give yourself a treat. Give it a try, and I promise you’ll find yourself coming back to these fragrant, delicate omelets again and again.