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The Coolest Breakfast Omelette

Herbed Omelette




Ηands on

In the Peloponnese, where eggs with tomato are the absolute comfort food, they call this type of omelette Kayanas. If possible, opt for a good quality, soft Feta. If you can only find one with a dry texture, you can soften it down by adding a generous spoon of greek yoghurt into the crumble.



Heat a pan over medium-high heat. Add 1 tbsp of Extra Virgin olive oil, the diced tomatoes and the paste (if using). Cook for 4-5 mins, stirring occasionally.

Crumble the Feta into the pan. Add the eggs, without breaking the yolk. 
After 1-5 mins, turn the heat to medium-low and cook until the eggs are ready.

They should be a little runny. Season with a crumble of oregano and serve with Extra Virgin olive oil drizzled, toasted bread. 


2 eggs
150g Feta cheese, crumbled
1 large ripe tomato, peeled & diced
1 tsp tomato paste (optional)
some freshly crumbled Greek Oregano from Taygetus
some Extra Virgin Olive Oil


Daphnis and Chloe is a culinary herb and spice company dedicated to cooks who are looking for Mediterranean ingredients of the finest quality.

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