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israeli

Herb Omelet with Labneh and Tomato Cucumber Salad

This dish pairs labneh with tomato, cucumber and eggs. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Breakfast Lunch
Easy
Balanced High satiety Heart friendly Vegetarian
300 kcal 2000 kcal
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Estimated macros per portion

32 g Protein
48 g Carbohydrates
37 g Fat
6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 117g eggs 167 kcal
  • 14g olive oil 124 kcal
  • 93g labneh 143 kcal
  • 8g fresh dill 3 kcal
  • 9g fresh parsley 3 kcal
  • 171g tomato 31 kcal
  • 140g cucumber 21 kcal
  • 12g lemon juice 4 kcal
  • 54g pita bread 149 kcal
  • 2g salt 0 kcal
  • 1g black pepper 2 kcal

Cooking instructions

  1. eggsfresh dillfresh parsleysaltblack pepper
    Whisk eggs with salt and black pepper until frothy. Stir in chopped dill and parsley.
  2. eggsolive oil
    Heat olive oil in a nonstick skillet over medium heat. Pour in eggs and cook, pulling edges to the center, until just set.
  3. Fold the omelet and slide onto a plate.
  4. olive oillabneh
    Spread labneh on the side of the plate and drizzle with a little olive oil from the measured amount if desired.
  5. tomatocucumberlemon juicesalt
    Dice tomato and cucumber, toss with lemon juice and a pinch of salt, and serve alongside the omelet.

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