Description
This herby Lebanese omelet is a light and flavorful crepe-like egg dish infused with fresh green onions and cilantro. Served with creamy labneh or Greek yogurt and fresh tomato wedges, it makes a delicious breakfast or brunch that balances savory herbs and creamy toppings.
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
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, salt, pepper, green onion, and cilantro until well combined.
- Add dry ingredients: Sift the flour and baking powder into the egg mixture and whisk until smooth. The batter should be runny but thick enough to coat the back of a spoon similar to crepe batter.
- Heat the pan: Preheat a non-stick sauté pan over medium-high heat. Add 1/2 teaspoon olive oil and swirl to coat the surface.
- Cook the omelet crepes: Ladle 1/2 cup of the batter into the pan, spreading it slightly. Allow it to set until the bottom is golden and firm enough to flip, about 1-2 minutes. Flip with a spatula and cook for another minute on the other side.
- Finish and serve: Fold the omelet in half and transfer to a plate. Repeat with the remaining batter, adding more oil to the pan as needed.
- Garnish and enjoy: Serve each omelet with a generous spoonful of labneh or Greek yogurt, a few tomato wedges, fresh cilantro, and pickle spears on the side for a fresh and creamy accompaniment.
Notes
- Use fresh herbs for the best flavor.
- If you prefer a gluten-free option, substitute the flour with a gluten-free flour blend.
- To keep the omelets warm while cooking the rest, place them on a warm plate covered with foil.
- Adjust salt and pepper according to taste preferences.
- Labneh can be replaced with Greek yogurt or sour cream for different tastes.
Nutrition
- Serving Size: 1 crepe
- Calories: 150 kcal
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 185 mg
