Herb Omelette Recipe

Beat eggs

Crack 3 large eggs into a medium mixing bowl. Add 2 tablespoons whole milk, 1 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper. Whisk vigorously until the mixture is uniform, slightly frothy and pale.

Add herbs

Fold in the finely chopped fresh parsley, chives and dill (about 1 tablespoon each). Mix just until incorporated; avoid overworking the eggs.

Preheat pan

Place a nonstick or well-seasoned 8–10 inch skillet over medium-low heat. Add 1 tablespoon unsalted butter and let it melt until it foams but does not brown—about 30–45 seconds.

Cook omelette

Pour the egg mixture into the skillet and let it sit undisturbed for 10–15 seconds until the edges begin to set. Using a rubber spatula, gently push the cooked edges toward the center while tilting the pan to let uncooked egg flow to the edges. Continue this gentle motion for 1–2 minutes until the top is mostly set but still slightly glossy (soft curd).

Finish & fold

When the omelette is nearly set but still a touch creamy on top, tilt the skillet and fold one third of the omelette over the center or fold in half, using the spatula. Slide the omelette onto a warm plate and let residual heat finish cooking for 30–60 seconds so it stays tender.

While the omelette cooks, stir together 1/2 cup labaneh with 1/2 teaspoon lemon juice, 1 teaspoon extra-virgin olive oil and 1/8 teaspoon salt in a small bowl. Taste and adjust seasoning. Spoon the labaneh onto the plate next to the omelette and drizzle the remaining 1 teaspoon olive oil over it, then sprinkle 1 teaspoon za'atar on top. Reserve a lemon wedge to squeeze over if desired.

In a medium bowl combine 2 cups mixed salad greens, halved cherry tomatoes (6), thinly sliced 1/2 cucumber and a few very thin slices of red onion (about 1/16 of an onion). Dress with 1 teaspoon extra-virgin olive oil, 1/2 teaspoon red wine vinegar, 1/8 teaspoon salt and a pinch (1/16 tsp) black pepper. Toss gently to coat and transfer to the plate alongside the omelette and labaneh.

Warm 1 piece of bread or pita and place it on the plate. Optionally brush with 1/2 tablespoon extra butter or a drizzle of olive oil. Arrange the folded herb omelette next to the labaneh (with za'atar) and the house salad. Serve immediately with the lemon wedge for squeezing over the labaneh or salad.