israeli

Herb Omelet with Labneh and Tomato Cucumber Salad

Name: Herb Omelet with Labneh and Tomato Cucumber Salad
Yield: 1 serving
Cuisine: israeli
Ingredients: 117 g eggs; 14 g olive oil; 93 g labneh; 8 g fresh dill; 9 g fresh parsley; 171 g tomato; 140 g cucumber; 12 g lemon juice; 54 g pita bread; 2 g salt; 0.78 g black pepper

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

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

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

eggsfresh dillfresh parsleysaltblack pepper
Whisk eggs with salt and black pepper until frothy. Stir in chopped dill and parsley.
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.
Fold the omelet and slide onto a plate.
olive oillabneh
Spread labneh on the side of the plate and drizzle with a little olive oil from the measured amount if desired.
tomatocucumberlemon juicesalt
Dice tomato and cucumber, toss with lemon juice and a pinch of salt, and serve alongside the omelet.