Greek Tomato Omelet Recipe

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Cook Healthy and QuickThis juicy egg cake, a breakfast and supper dish in the Peloponnese, is flavored with dill and melted cubes of salty kefalotiri, a cheese made with ewe’s or goat’s milk.

  • Yield: 4 to 5 Servings
  • Preparation Time: 15 Minutes
  • Cooking Time: 15 Minutes


How to Make It
  1. Heat the oil in a small frying pan. Spread the tomato slices in an even layer over the surface, sprinkle with garlic, and cook gently until the tomato is soft and slightly dry. Top with the cheese but do not stir.
  2. Meanwhile, beat the eggs with dill and a little seasoning. As soon as the cheese has melted a little, pour in the egg, turn up the heat, cover loosely, and cook until the top begins to look set. Flip the cake over and cook the other side. You can also slide the pan under the broiler.

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