Egg omelet with labneh Calories

Cook an egg omelet with labneh over medium-low heat and avoid overbeating the eggs. Add the labneh once the eggs start setting, then fold the omelet while the centre is still just tender.

Either works: labneh inside an egg omelet melts into a creamy filling, while a spoonful on top keeps its fresh, tangy taste. For a neat fold, use a modest amount inside and add more at serving if desired.

Dill, parsley, chives and mint pair well with an egg omelet with labneh. Add finely chopped herbs to the beaten eggs or scatter them over the finished omelet for a fresher flavour.

An egg omelet with labneh can turn watery if you add too much labneh or cook it too long over high heat. Use moderate heat and fold the omelet as soon as the eggs are set but still soft.

Yes, you can bake an egg omelet with labneh in an oven-safe dish. Pour in the beaten eggs, add small dollops of labneh, and bake until the centre is set; avoid adding watery vegetables without draining them first.

Spinach, mushrooms, bell peppers and cooked onions all work in an egg omelet with labneh. Cook vegetables that release moisture first, then add them to the eggs so the omelet stays tender rather than soggy.

Serve an egg omelet with labneh hot, with chopped tomatoes, cucumber, olives or toast. A sprinkle of herbs or black pepper complements the labneh’s tang without overpowering the mild flavour of the eggs.

An egg omelet with labneh keeps in the refrigerator for up to three to four days when stored promptly in a sealed container. Reheat it until steaming hot, and discard it if it has been left out for more than two hours.

Freezing an egg omelet with labneh is possible, but the eggs may become rubbery and the labneh can separate after thawing. It tastes and feels better freshly cooked, so refrigerate leftovers for short-term storage instead.