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!

Greek Omelet Recipe with Tomatoes ready to be served

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.

Slice of Open-Faced Greek Omelet served with olives and bread

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.

Skillet containing Open-Faced Greek Omelet

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.

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Open-Faced Greek Omelet Recipe with Tomatoes | The Mediterranean Dish. A simple Greek omelet or Fritatta with tomatoes, a sprinkle of feta cheese, fresh mint and favorite Mediterranean spices. This Greek omelet makes an excellent quick vegetarian dinner as well! See the recipe on TheMediterraneanDish.com

Open-Faced Greek Omelet Recipe with Tomatoes


Description

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!


Ingredients

Scale
  • 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
  • ½ tsp baking powder
  • ½ tsp sweet paprika
  • ½ tsp dill weed
  • ½ tsp coriander 
  • Salt and black pepper

Instructions

  1. In a non-stick, oven-safe pan like this one, heat 2 tablespoon Private Reserve extra virgin olive oil over medium heat.
  2. 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.
  3. While the tomatoes are frying, break the eggs into a large mixing bowl. Add baking powder, fresh mint, spices, salt and pepper. Whisk.
  4. Turn up the heat to medium-high. Pour the egg mixture on top of the tomatoes. Cover loosely until the top begins to set.
  5. Turn your oven broiler on. Transfer the egg skillet to oven. Broil briefly, watching carefully, until fully cooked.
  6. 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.

Notes

  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Category: Breakfast
  • Method: Stove Top
  • Cuisine: Mediterranean

Keywords: Open-Faced Omelet, Greek Omelet, Omelet with Tomatoes

More Recipes to Try

Baked Rigatoni with Tomatoes and Eggplant

Greek-Style Baked Fish in Foil 

Greek Green Beans (Fasolakia)

Open-Faced Greek Omelet Recipe with Tomatoes | The Mediterranean Dish. A simple Greek omelet or Fritatta with tomatoes, a sprinkle of feta cheese, fresh mint and favorite Mediterranean spices. This Greek omelet makes an excellent quick vegetarian dinner as well! See the recipe on TheMediterraneanDish.com

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I'm Suzy; born and bred right on the shores of the Mediterranean. I'm all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you're here...
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Comments

  1. Super delicious! I'm amazed how strongly this omelet held the heat - it was mouth scalding even 10 minutes after cooking! I've been trying many recipes on your site and all of them have been a success - I need to start leaving more reviews so the world can know how good these recipes are!

  2. Had this one for breakfast this morning, it was absolutely delicious! Just added some extra tomato, and additionally sprinkled them with Basil, as this herb combines best with tomato. Also put in 5 garlic cloves, as I´m a terrible "Garliholic".

    Didn´t put it in the oven, though, just covered my non-sticking wok with a lid, like making Shakshuka.

  3. Wanted an egg dish to incorporate tomatoes and this recipe caught my eye. So good with the feta, fresh mint, fresh garlic and great combination of seasonings. Love using ingredients from my garden and gorgeous organic eggs and this recipe made me realize how creative one can be with breakfast eggs. Like a trip to Greece this morning! Thank you!

  4. Easy, tasty dish. The searing of the tomatoes is what makes this dish! Good way to use up random things you pick up from the famers market.

    1. Wanda, you can omit the cheese altogether here. You can also try add a little Greek yogurt instead.

  5. Hello! I love your recipes and would like to try your Mediterranean baked sole after watching the video, but couldn't find a printed version on your website. I'm not sure about some the ingredient portions... Thanks!

  6. This was excellent and very easy. My husband loved it. The only thing I did differently was to use two and a half tomatoes as mine weren't very big and I wanted them to fully cover the pan. I also added some chopped spinach I needed to use up as well as a 1/4 cup of ricotta. Thanks for a great recipe!

  7. Oh I agree- eggs are good at any time of day. Not just breakfast! I like the idea of adding feta too - perfectly Greek 🙂