Kayianas – Scrambled Eggs with Tomatoes and Olives

4.75 from 4 votes

Everyone loves a great scrambled egg dish and Kayianas is just that! A Peloponnese classic, I've added my own little twist with a sprinkling of Kalamata olives in the filling. To find some of the artisinal Greek products you'll need to make this, visit my online shop here, where you'll discover a host of lovingly curated Greek ingredients.

4.75 from 4 votes

Kayianas – Scrambled Eggs with Tomatoes and Olives

By Diane Kochilas

Prep Time 10

Cook Time 10

Eggs, Greek Breakfast, Mediterranean Diet, Meze / Starters, My Greek Table, Recipes, Season #1, Vegetarian

Prep Time 10

Cook Time 10

Eggs, Greek Breakfast, Mediterranean Diet, Meze / Starters, My Greek Table, Recipes, Season #1, Vegetarian

Ingredients

2 tablespoons extra virgin Greek olive oil
4 plum ripe tomatoes peeled, cored and chopped
1 garlic clove optional finely chopped
½ cup pitted chopped Kalamata olives
4 eggs
2 teaspoons finely chopped fresh mint or oregano
⅓ cup crumbled Greek feta
¼ cup grated Greek kefalotyri cheese
Parsley for garnish
Salt and pepper to taste

Instructions

In a large skillet, heat olive oil over medium heat. Add tomatoes, garlic, and olives and simmer for 5 - 7 minutes, stirring with a wooden spoon, until most of the tomato juices have evaporated.
In a small bowl, whisk together eggs, mint or oregano, and cheeses. Pour egg mixture into skillet and cook, stirring with a wooden spoon for 3 to 5 minutes, or to desired doneness. Serve warm, garnished with parsley and seasoned with salt and pepper.

❤️ Enjoyed this Recipe?

Share this recipe on Facebook or Instagram!

Mention @dianekohcilas & tag #dianekochilas!

Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

You’ll Also Love

Lemon Potato Smashers

Seafood Stew

Lentil–Sweet Potato Soup with Spinach and Sage

Broccoli and Cauliflower Salad with Feta and Lemon-Dill Dressing

Get Diane’s Latest Recipes and Longevity Secrets Delivered To Your Inbox.

Travel Cook Eat & Live with Diane

Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

Latest Recipes

Lemon Potato Smashers

Seafood Stew

Lentil–Sweet Potato Soup with Spinach and Sage

Broccoli and Cauliflower Salad with Feta and Lemon-Dill Dressing

Get Diane’s Latest Recipes and Longevity Secrets Delivered To Your Inbox.

Longevity Recipes

Spanakopita Salad

Vegetarian Mushroom Gyro

Greek Stuffed Peppers with Bulgur, Lentils & Feta

Creamy Broccoli & Cashew Soup

Featured In

Kayianas – Scrambled Eggs with Tomatoes and Olives