A simple open-faced Greek omelet from southern Greece! Also known as Kayiania, a juicy egg cake with fried tomatoes, garlic, a little feta and some favorite spices. Comes together in 20 minutes!
People of the Mediterranean have a way with eggs. From simple sunny-side-up eggs–obviously, fried in excellent EVOO and adorned with a good bit of sumac and Za’atar–to all sorts of Frittatas, and of course, saucy Shakshuka.
We simply eat a lot of eggs! For breakfast, and even more often for dinner as in the case of this Frittata or open-faced Greek omelet.
If you must know, Kayiania is the proper name for this Greek omelet recipe. It hails from the Pelopponese region in southern Greece, and it’s really more of a juicy egg cake staring tomatoes which are first fried to perfection in extra virgin olive oil. It’s flavored with a hint of sweet paprika, coriander and fresh mint leaves. Traditionally, melted cubes of salty kefalotiri cheese are used, but I opted for just a sprinkle of crumbled feta.
What to serve with this Frittata or open-faced Greek omelet
When we last ate this, I served it simply with a side of pita bread and some olives. But for dinner, I’ll often add a couple more sides like roasted red pepper hummus and this 3-bean Mediterranean salad or even Fattoush. Make any sides first, this Greek omelet cooks quick.
- Quality Extra Virgin Olive Oil like this Private Reserve EVOO
- 1 large tomato, thickly sliced (4 slices)
- 1 garlic clove, minced
- 2 tbsp crumbled Greek feta cheese
- 7 large eggs
- 1 tbsp chopped fresh mint leaves
- 1/2 tsp baking powder
- 1/2 tsp sweet paprika
- 1/2 tsp dill weed
- 1/2 tsp coriander
- Salt and black pepper
- In a non-stick, oven-safe pan like this one, heat 2 tbsp Private Reserve extra virgin olive oil over medium heat.
- Add tomato slices, spread them in one even layer. Sprinkle minced garlic on top. Cook over medium heat, undisturbed, until tomatoes are soft and slightly dry (about 5 minutes). Add feta cheese and let melt a little.
- While the tomatoes are frying, break the eggs into a large mixing bowl. Add baking powder, fresh mint, spices, salt and pepper. Whisk.
- Turn up the heat to medium-high. Pour the egg mixture on top of the tomatoes. Cover loosely until the top begins to set.
- Turn your oven broiler on. Transfer the egg skillet to oven. Broil briefly, watching carefully, until fully cooked.
- Slice the Greek omelet into 4 pieces. Serve hot with your favorite bread and a side of Greek olives, or add a simple salad like this Mediterranean 3-bean salad or even Fattoush.
- Recommended for This Recipe Greek Private Reserve Extra Virgin Olive Oil (from organically grown and processed Koroneiki olives); sweet paprika; coriander.
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- Recipe adapted from Mediterranean Cookbook
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