Tomato Feta Omelette with Kalamata Olives

by Sava

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First of all, it is July 4th, 2020 and because of this pandemic there will be no organized fireworks, hoping there will be no gathering of large crowds. Many places were given the go-ahead to open only to be closed again because of a surge in cases. So now we wait, hopefully, to see if those numbers will go down. It’s a frightening virus that has no boundaries and shows no mercy! We hope you are all staying safe out there! By all means WEAR A MASK!!

This is a repeat of a post I did quite a while ago, but I thought it was worth re-posting since I made this for breakfast this morning. We have a wonderful “glut” of tomatoes in our garden right now and they are still coming! This is one of my favorite ways of using them! Since we are still in the midst of this Covid-19 pandemic, I am thrilled to be able to go out to our garden to pick some of our favorite vegetables: Tomatoes, cucumbers, zuchinni, yellow squash, green beans, peaches, apples and avocados! Who needs the grocery store??!! Maybe the next thing we add to the yard should be chickens…hmmm…maybe not! Anyway, I’m happy to have what we have! Read on….

I was going through some of our photos of our trip to Greece in 2006 and came across a photo of a wonderful tomato-feta omelette, bringing to mind our recipe, Kayianni (in our cookbook, page 90). I have fond memories of that growing up, way before we ever went to Greece. In fact. when we had it in Greece, it was only because my husband, Dan, asked if the cook in a small taverna on the island of Tinos, could make him one, since it wasn’t on the breakfast menu. It isn’t often that one sees eggs of any kind on a breakfast menu in Greece, but the funniest one was “Avga Matia” which literally means “egg eyes” for sunny side up. The cook was most accommodating and when he served it said that it looked so good he was going to add this omelette to their menu.

In a non-stick frying pan, cook the tomatoes in a little olive oil to bring out that almost-sun-drenched flavor of the tomatoes. Add salt and pepper to taste, pour the scrambled eggs on top and let them cook (do not scramble them in the pan) while continuing to pull the cooked edges of the eggs away from the sides of the pan so the uncooked eggs can fill that space. Once the eggs appear to be almost cooked, turn down the heat and generously sprinkle crumbled feta all over the top of the eggs until they are covered. Put a lid on the pan, and let it continue to cook a few minutes until the feta is melted! Serve hot with a piece of toast, if desired. My husband added jalapenos to his serving…thus changing it from a totally Greek style to …I’m not sure what…but he liked it a lot! As for me…I love the taste of the pure tomato-feta combination…subtle and delicious. (Today, July 4th, I added Kalamata olives on top and loved it!!) Did I mention we had this for lunch? With another pot of fresh, hot coffee, it hit the spot on this rainy, blustery day!

The recipe is pretty basic and the number of eggs depends on how many you want to serve. Allow 2-3 eggs per person, scrambled. Also, the size of pan will depend on the same thing…number of servings. I know in a non-stick pan you don’t really need oil, but really, the flavor that you want depends on the tomatoes cooking in olive oil, so use a tablespoon or two, let it heat up, then place enough sliced tomatoes to cover the bottom of the pan. They should sizzle a little, and you can turn each slice over so they sizzle on both sides. Then pour the scrambled eggs in the pan, covering the tomatoes, and proceed as above. By all means, try it for breakfast, too! Hope you enjoy it!

 

See you next time! Yassou!

{ 11 comments… read them below or add one }

Dan Songster July 4, 2020 at 8:28 pm

I love this combination-such wonderful flavors in so simple a dish!

Penny July 5, 2020 at 5:15 am

I can’t wait to make this when our Heirloom tomatoes are ripe!
We are a little behind you, here in Maine!

Dian July 5, 2020 at 5:19 am

Yassou
I’m making this! Efcharisto. Sounds yummy.
Our tomatoes aren’t ripe yet, but soon.
Filakia
Dian

Jim Sardonis July 5, 2020 at 6:50 am

This is the only omelette I ever make!

Sava July 5, 2020 at 3:51 pm

It’s my favorite, Jim! We sure do miss you guys!

Sava July 5, 2020 at 3:53 pm

Hi Dian. So glad you checked this out! You will love the omelette. Please let me know when you try it!! Miss all you Vermonters!!

Sava July 5, 2020 at 3:55 pm

Hi Penny! I love to see your name in the comments! You are a faithful reader when I finally “get busy” and write!! Stay safe!

Sava July 5, 2020 at 3:57 pm

Danny, as long as we have tomatoes…we will have this omelette!!

georgia cone July 5, 2020 at 4:48 pm

We LOVE this !!! I always add scallions as well !!!

georgia cone July 5, 2020 at 4:56 pm

P.S. We found it odd that this dish ,called Kayianni, was unknown to this taverna cook ! We thought it was a classic everywhere ! Just proves the fact that Greece ,as all other places ,has its regional recipes !!! Not a classic on the island of Tinos !!! Maybe now it has become so !!

Sava July 8, 2020 at 3:55 pm

Right! What a surprise! At least that cook who made it for Dan really liked it and said he would add it to the menu! I hope he did!

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