Name: Herby Lebanese Omelet Recipe
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Cuisine: Lebanese
Ingredients: 6 eggs; Salt to taste (kosher salt preferred); 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; Fresh cilantro for garnish; Pickle spears

There’s something truly comforting about a fluffy, flavorful breakfast—especially when it’s this vibrant Herby Lebanese Omelet Recipe. The fresh herbs combined with a delicate texture make it a standout dish that turns any morning into a little celebration.

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

I remember the first time I made this Herby Lebanese Omelet Recipe — it was a chilly weekend morning, and the fresh burst of cilantro and green onion felt like a little sunshine on my plate. It’s light, fresh, and simple yet has that special Middle Eastern flair that makes breakfast feel exotic without any fuss.

Freshness in every bite: The herbs give the omelet a unique aromatic lift you won’t find in your average eggs.
Simple ingredients, big flavors: Just a handful of pantry staples come together for this vibrant dish.
Easy to make anytime: Whether it’s a quick weekday breakfast or a leisurely brunch, it’s ready in under 15 minutes.
Versatile and satisfying: The soft, almost crepe-like texture makes it perfect with labneh, tomatoes, or even as a light lunch.

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 blends fresh herbs with a hint of flour to create a tender yet structured omelet that’s a bit like a delicate crepe. Each ingredient plays a role in balancing texture and flavor, so here’s why you’ll want the freshest you can find.

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 base, naturally—make sure they’re fresh. They provide richness and that fluffy lift.
Green onion: Adds a subtle onion flavor without overpowering the herbs.
Cilantro: The star herb here—bright, citrusy, and unmistakably fresh.
Flour: It’s a tiny addition but crucial for that crepe-like consistency that holds the omelet together softly.
Baking powder: A little magic for extra fluff without heaviness.
Olive oil: The gentle cooking fat that adds flavor and helps achieve those golden edges.
Labneh or Greek yogurt (for serving): Creamy, tangy, and perfectly cooling alongside the warm omelet.
Tomato wedges and fresh cilantro (for garnish): They brighten the plate and add pops of color and flavor.
Pickle spears (optional): A little salty contrast that’s surprisingly addictive.

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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 personally love to add a pinch of freshly cracked black pepper to give it a tiny kick, but you can adapt this Herby Lebanese Omelet Recipe to your taste. Don’t hesitate to experiment with different herbs or even fold in some crumbled feta for a richer spin.

Variation: I once swapped cilantro for fresh parsley and mint, which gave a slightly different but equally refreshing result—perfect for summer mornings.
Dietary tweak: Use chickpea flour instead of wheat flour for a gluten-free version with a subtle nutty flavor.
Extra veggies: Try folding in spinach or finely diced bell peppers for an ultra-colorful, veggie-packed omelet.

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

Step 1: Whisking the Fresh Ingredients

Start by cracking 6 fresh eggs into a bowl. Then add your kosher salt and cracked black pepper—seasoning at this stage ensures every bite is flavorful. Toss in finely chopped green onions and cilantro. Next, sift the flour and baking powder over the mixture; this step is key to avoid lumps. Whisk everything until the batter is smooth yet runny, almost like crepe batter that clings lightly to your spoon. Trust me, this creates the perfect silky texture you want.

Step 2: Heating the Pan and Cooking the Omelet

Heat a non-stick sauté pan on medium-high and add just ½ teaspoon of olive oil—too much oil will make the omelet soggy, so less is more here. Once the pan is warm but not smoking, ladle in about ½ cup of your omelet batter. Cook gently until the edges set and the bottom turns a gorgeous golden hue, about 1-2 minutes. Then, carefully flip it over using a spatula—don't rush this! Cook for another minute until just set. Fold it in half and slide it onto your plate.

Step 3: Repeat and Serve with Love

Continue cooking the remaining batter the same way—this recipe makes around 6 beautiful, delicate omelets. I like to serve them warm with a generous spoonful of creamy labneh, a few wedges of juicy tomato, and a sprinkle of fresh cilantro on top. If you’re feeling adventurous, adding pickle spears on the side introduces a tantalizing salty crunch that balances the softness perfectly.

Top Tip

Over time, I’ve realized the magic of this Herby Lebanese Omelet Recipe lies in the little details. Here are some nuggets of wisdom from my kitchen adventures to help make your omelet perfect every time.

Use fresh herbs: Nothing beats freshly chopped cilantro and green onion — they bring brightness that dried herbs just can’t match.
Don’t over-flip: Flip gently and just once to keep your omelet tender and avoid breaking it.
Pan temp matters: Medium-high heat is your friend—too hot will brown too fast, too low will make it rubbery.
Don’t skip sifting: Sifting the flour with baking powder keeps the batter smooth and light.

How to Serve Herby Lebanese Omelet Recipe

Herby Lebanese Omelet - Serving Suggestion

Garnishes

Personally, I always top the omelet with a heaping spoonful of creamy labneh—it adds that perfect tang and creaminess that balances the herbs. Fresh cilantro scattered on top adds vibrancy. Tomato wedges bring a juicy burst, and pickles add that unexpected salty snap I adore.

Side Dishes

This omelet pairs beautifully with warm pita bread and a side of olives or a fresh cucumber-tomato salad. For a heartier brunch, I like serving it alongside za’atar-spiced roasted potatoes—such a comforting combo!

Creative Ways to Present

For special occasions, I’ve made mini omelets in a muffin tin topped with a dot of labneh and a dill sprig, perfect as tasty finger food. Another fun idea is rolling each omelet with some crumbled feta and fresh herbs inside, then slicing into pinwheels for an elegant plate.

Make Ahead and Storage

Storing Leftovers

I like to store leftover omelets in an airtight container in the fridge for up to 2 days. They keep their moisture well, though they’re best warmed gently rather than microwaved aggressively to avoid drying out.

Freezing

Freezing works surprisingly well! Simply layer parchment paper between each folded omelet and seal tightly in a freezer-safe bag. When you’re ready to enjoy, thaw overnight in the fridge and reheat gently in a skillet to revive that fresh texture.

Reheating

I recommend reheating leftovers on the stovetop over low heat with a tiny splash of olive oil. This brings back the tender golden crust without turning rubbery like a microwave might. A quick tip: cover the pan to warm it through evenly.

Frequently Asked Questions:

Can I use other herbs instead of cilantro in the Herby Lebanese Omelet Recipe?

Absolutely! Parsley, mint, or a combination work beautifully and bring different flavor profiles. Just stick to fresh herbs for the best aromatic punch.

Does adding flour make the omelet heavy?

Not at all! The flour here creates a delicate crepe-like texture, giving the omelet a nice structure without heaviness, making it light and fluffy rather than dense.

Can I make the Herby Lebanese Omelet Recipe dairy-free?

Yes, simply skip the labneh or Greek yogurt topping or replace it with a dairy-free yogurt alternative. The omelet itself is naturally dairy-free since it just contains eggs and herbs.

What’s the best way to flip the omelet without breaking it?

Use a non-stick pan and a wide, thin spatula. Wait until the edges are set and the bottom is golden before flipping gently. Going slow and steady prevents tearing or folding issues.

Final Thoughts

This Herby Lebanese Omelet Recipe feels like a warm hug on a plate every time I make it, and I can’t recommend it enough for those mornings when you want something a little special but incredibly easy. Share it with friends or keep it all to yourself—either way, it’s a breakfast winner that brings fresh Middle Eastern flair directly to your kitchen.