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.
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Open-Faced Greek Omelet Recipe with Tomatoes
- Total Time: 20 minutes
- Yield: serves 4
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
- 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
Instructions
- 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.
Notes
- 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
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: Breakfast
- Method: Stove Top
- Cuisine: Mediterranean
More Recipes to Try
Baked Rigatoni with Tomatoes and Eggplant
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!
Thank you so much, Ace!
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.
Never too much garlic, Cornelius! Thanks for sharing!!!
Perhaps a silly question, but do you cover or uncover in the broiler?
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!
I love this one too, Karen! Thanks so much for giving it a try!
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.
Awesome, Ronny! Thank you for sharing!
I not a big fan of feta or ricotta. Is there a great substitute?
Wanda, you can omit the cheese altogether here. You can also try add a little Greek yogurt instead.
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!
Hi Richard! Sure thing. Here is the Sole recipe: https://www.themediterraneandish.com/baked-sole-fillet-mediterranean-way/
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!
Meg, love hearing your variation on this recipe! Thanks so much! And I’m glad you enjoyed it!
Oh I agree- eggs are good at any time of day. Not just breakfast! I like the idea of adding feta too – perfectly Greek 🙂
Absolutely! Thanks for stopping in!
Love how beautifully toasted the top of this omelet is! Well done 🙂
Thanks, Alex! It’s really good!