Description
A light and fluffy herby Lebanese omelet perfect for breakfast or brunch, featuring fresh herbs and a delicate crepe-like texture, topped with creamy labneh and fresh tomatoes.
Ingredients
Scale
Omelet Batter
- 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
Toppings
- 1 cup Labneh or Greek yogurt
- Sliced tomato wedges
- Fresh cilantro for garnish
- Pickle spears
Instructions
- Prepare the egg mixture: Whisk together the eggs, kosher salt, freshly cracked black pepper, finely chopped 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 like crepe batter.
- Preheat the pan: Heat a non-stick sauté pan over medium-high heat with 1/2 teaspoon of olive oil to prevent sticking.
- Cook the omelet crepes: Ladle 1/2 cup of the batter into the pan, spreading gently if needed. Let it cook undisturbed until the bottom is golden brown and set, then carefully flip with a spatula. Cook for an additional minute.
- Fold and serve: Fold the omelet in half and transfer to a plate. Repeat the process with the remaining batter to make 6 crepes in total.
- Add toppings: Serve each omelet crepe with a spoonful of labneh or Greek yogurt, a few wedges of fresh tomato, fresh cilantro, and pickle spears on the side.
- Enjoy: Enjoy this fresh and savory Lebanese-style herby omelet as a delicious breakfast or brunch option.
Notes
- Flour can be substituted with gluten-free flour for a gluten-free option.
- If labneh is not available, Greek yogurt makes an excellent creamy substitute.
- Control the heat to avoid burning the crepes; medium-high heat works best.
- You can add other fresh herbs like parsley or mint for additional flavor.
- Use a non-stick pan to make flipping easier and prevent sticking.
Nutrition
- Serving Size: 1 crepe
- Calories: 150 kcal
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 185 mg
