Name: Herby Lebanese Omelet Recipe
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Cuisine: Lebanese
Ingredients: 6 eggs; To taste kosher salt and freshly cracked black pepper; 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; Pickle spears

Warm, fragrant, and full of fresh herbs, this Herby Lebanese Omelet Recipe is a morning game-changer. It feels light yet satisfying and comes together quickly—perfect when you want something a little special but fuss-free.

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

This Herby Lebanese Omelet Recipe holds a special place in my routine because it’s deceptively simple yet packed with flavor. I love how the fresh herbs brighten every bite, making breakfast feel like a sunny Mediterranean morning, no matter where I am.

Bright, fresh flavors: The cilantro and green onion create a vibrant, herby taste that wakes up your palate beautifully.
Perfect texture: Adding just a bit of flour and baking powder makes these omelets light and crepe-like—not heavy or rubbery like usual eggs.
Quick and easy: It only takes about 10 minutes total, so you can whip it up on busy mornings or relaxed brunch days.
Versatile serving: Topped with creamy labneh, fresh tomato wedges, and pickles, it feels fresh and wholesome every time.

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 uses simple pantry staples paired with fresh herbs to create a harmonious flavor and texture. Each ingredient plays an important role, so here’s a quick breakdown to help you shop with confidence.

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 of the omelet, providing richness and protein. Fresh eggs make the best fluff.
Kosher salt & black pepper: Essential for seasoning and balancing the herbs' brightness.
Green onion: Adds a mild, peppery crunch and green freshness without overpowering.
Cilantro: The star herb—vibrant, citrusy, and unmistakably Lebanese.
Flour: Helps create a delicate, almost crepe-like texture when combined with baking powder.
Baking powder: Gives the omelet a slight lift, keeping it light and tender.
Olive oil: Used for sautéing, bringing subtle fruitiness and ensuring a non-stick surface.
Labneh or Greek yogurt (for topping): Brings tanginess and creaminess to balance the herbs.
Tomato wedges: Provide juiciness and acidity as a fresh contrast.
Pickle spears: Add a little salty crunch that’s perfect with the creamy labneh.

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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 making this Herby Lebanese Omelet Recipe my own by switching up the herbs depending on what I have in the fridge. And you can absolutely do the same—adding a pinch of sumac or a little za’atar can add delicious layers of flavor.

Variation: Once, I swapped cilantro for fresh parsley and mint, which was delightful for a milder, garden-fresh twist. Give it a try if you’re not the biggest cilantro fan!
Vegetarian boost: Toss in finely diced peppers or tomatoes directly into the egg mixture for extra veggies and color.
Gluten-free option: Simply omit the flour and baking powder and rely on just eggs and herbs; the texture will be slightly different but still tasty.
Spice it up: A pinch of crushed red pepper or a drizzle of spicy olive oil on top gives a nice kick if you're feeling bold that day.

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

Step 1: Whisk up the herby egg batter

I start by cracking six fresh eggs into a bowl and seasoning them generously with kosher salt and freshly cracked black pepper. Then, in go the finely chopped green onions and cilantro—this is where the omelet gets its signature flavor. After giving it a good whisk to break up the yolks, I sift in the flour and baking powder. You want this to be smooth and a bit runny, like crepe batter. If it's too thick, add a tiny splash of water.

Step 2: Heat up the pan just right

I preheat a non-stick sauté pan over medium-high heat and add just half a teaspoon of olive oil—enough to lightly coat the surface. This helps the omelet cook evenly and prevents sticking without getting greasy. You’ll know the pan is ready when the oil shimmers but doesn’t smoke.

Step 3: Cook the omelets gently

Using a ladle, I pour about half a cup of the mixture into the pan, swirling it around to spread evenly. I let it set undisturbed until the bottom turns a gorgeous golden brown—this usually takes about 2-3 minutes. Then, I carefully flip it with a thin spatula and let it cook just one more minute on the other side.

Step 4: Fold and repeat

I fold the omelet in half, slide it onto a plate, and start the next one. This recipe makes about six charming little omelets, perfect for sharing or keeping as leftovers.

Top Tip

Through my many attempts at perfecting this Herby Lebanese Omelet Recipe, I’ve learned a few tricks that really make the difference between a good and a great omelet.

Don’t rush the flip: Let the edge lift easily before flipping to avoid tearing the delicate omelet.
Use fresh herbs: The fresher, the better—frozen herbs just don’t have the same bright punch.
Choose the right pan: A non-stick pan with a flat surface and good weight helps cook evenly and flip smoothly.
Light oil coating: Just a thin layer of olive oil prevents sticking without making the omelet greasy.

How to Serve Herby Lebanese Omelet Recipe

Garnishes

I always top mine with a generous spoonful of creamy labneh or Greek yogurt, alongside wedges of fresh tomato and a few crisp pickle spears. The labneh adds a cooling tang, while the tomatoes offer bright juiciness, and the pickles bring a fun salty crunch. This combo makes every bite exciting.

Side Dishes

For a full meal, I like serving these omelets with warm pita bread, a side of mixed olives, or even some za’atar-spiced roasted potatoes. Sometimes, fresh cucumber and radish slices add even more refreshing crunch.

Creative Ways to Present

For brunch gatherings, I arrange the folded omelets on a colorful platter surrounded by small bowls of labneh, olives, pickles, and za’atar-spiced olive oil for dipping. Guests love customizing their bites! I’ve even rolled the omelets like wraps, stuffed with feta and extra herbs, for a fun handheld snack.

Make Ahead and Storage

Storing Leftovers

I keep leftover omelets stacked between sheets of parchment paper in an airtight container in the refrigerator. They stay good for up to 3 days, making for easy reheating and quick breakfasts.

Freezing

While it’s not my go-to, I’ve successfully frozen these omelets. I cool them completely, wrap individually in plastic wrap, then pop them in a freezer bag. When you reheat, use a gentle defrost setting and warm slowly to keep texture intact.

Reheating

I prefer reheating in a non-stick pan over low heat, covered, for a few minutes. This gently warms the omelet without drying it out—microwaving works in a pinch but can make them a little rubbery.

Frequently Asked Questions:

Can I replace cilantro with other herbs?

Absolutely! Parsley, mint, or a combination of both can substitute nicely if you’re not a fan of cilantro. Each brings its own fresh flavor that complements the omelet well.

Why do you add flour and baking powder to the omelet?

The flour and baking powder give the omelet a lighter, more crepe-like texture rather than the usual dense and rubbery egg texture. It’s a small trick that makes the final dish tender and fluffy.

Can I make this recipe vegan or dairy-free?

For a vegan version, you’d need to use an egg substitute like chickpea flour batter and skip the labneh or use a plant-based yogurt alternative. The herbs still shine, but the texture and flavor will be different from the traditional omelet.

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

Use a thin, flexible spatula and wait until the edges lift easily from the pan. Gently slide the spatula underneath, then flip with a confident but careful motion. Using a non-stick pan and enough oil also helps tremendously.

Final Thoughts

This Herby Lebanese Omelet Recipe feels like a little celebration of fresh flavors in every bite. I find it uplifting—whether squeezed in on a busy morning or enjoyed slowly on the weekend with a cup of coffee and good company. Give it a try, and I’m sure you’ll find yourself reaching for it again as your new favorite way to start the day.