Herbed Garden Omelette Recipe

Prepare herbs and labneh

Wash and finely mince the fresh chives and parsley (if using). Thinly slice the green onion. In a small bowl, stir together the low-fat labneh and half of the sumac (about 0.25 tsp) until smooth; set aside at room temperature so it loosens slightly.

Crack the eggs into a medium bowl, add the milk, salt and black pepper. Whisk briskly until the mixture is homogeneous and slightly frothy (about 15–20 seconds). Stir in 1 tablespoon of the minced chives and the sliced green onion.

Heat a nonstick skillet over medium-low to medium heat. Add the olive oil and butter and swirl until the butter foams and melts but doesn't brown (about 30–45 seconds).

Pour the egg mixture into the skillet and let it sit undisturbed for 10–15 seconds to begin setting at the edges. Using a heatproof spatula, gently pull the set edges toward the center while tilting the pan to allow uncooked egg to flow to the edges. Repeat this motion every 10–15 seconds until the top is mostly set but still slightly glossy (about 1½–2 minutes total).

When the eggs are mostly set but still slightly soft on top, reduce heat to low. Spoon the labneh-sumac mixture across one half of the omelet in three dollops, then sprinkle the remaining minced chives and the parsley over the labneh. If you like, sprinkle a light pinch of extra black pepper.

Gently fold the empty half of the omelet over the filled half using the spatula. Let it cook for another 20–30 seconds to warm the filling through (do not overcook; the omelet should remain tender).

Slide the omelet onto a warm plate, seam-side down.

Sprinkle the remaining 0.25 tsp sumac evenly over the top and garnish with the reserved minced chives. Serve immediately with a lemon wedge on the side for a light squeeze if desired.

Optional: accompany with a small side salad or whole-grain toast for a more substantial meal.