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Strapatsada (Στραπατσάδα)

A classic Greek omelet made of fresh tomatoes and eggs
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Breakfast, Light meal
Cuisine: Greek
Keyword: eggs, strapatsada
Servings: 2 servings
Author: Mia Kouppa


  • 4 tomatoes
  • 3 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 3 large eggs


  • Wash your tomatoes and on the bottom make an "X" with a sharp pairing knife, piercing through the skin.
  • Place the cut part of your tomato on a grater, and grate the tomato over a bowl. You will be left with the skin which you can then discard.
  • Heat the olive oil in a medium sized frying pan and add the tomato. Cook, stirring regularly over medium heat for approximately 10 minutes. Add the salt and pepper and stir.
  • Meanwhile beat your eggs in a small bowl. After your tomatoes have cooked for 10 minutes, drizzle in your beaten eggs.
  • Cook for an additional 5 minutes, using a spatula to gently move the tomato-egg mixture around.
  • Serve with some fresh bread and feta cheese, if desired.
  • Enjoy!