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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

Open-Faced Greek Omelet Recipe with Tomatoes


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


  1. In a non-stick, oven-safe pan like this one, heat 2 tbsp 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.


  • Category: Breakfast
  • Method: Stove Top
  • Cuisine: Mediterranean

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

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