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!
- 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.
- SAVE! Try our Ultimate Mediterranean Spice Bundle, or create your own 6-pack or 3-pack of all-natural and organic spices!
- Recipe adapted from Mediterranean Cookbook
- Category: Breakfast
- Method: Stove Top
- Cuisine: Mediterranean
Keywords: Open-Faced Omelet, Greek Omelet, Omelet with Tomatoes