Greek Feta Omelet Sandwich on Koulouri with Tomato and Oregano

Name: Greek Feta Omelet Sandwich on Koulouri with Tomato and Oregano
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: Greek
Ingredients: 2 rings (180 g) koulouri (sesame bread rings), about 6 inches (15 cm) across, split horizontally like a bagel; 6 eggs (300 g) large eggs, at room temperature; 2 tablespoons (30 ml) water; black pepper, freshly ground, to taste; ⅛ teaspoon (0.8 g) fine salt; 2 tablespoons (30 ml) extra-virgin olive oil, divided; ½ cup (75 g) feta cheese, crumbled into small pieces; 1 medium (150 g) ripe tomato, cut into 6 thin slices, patted dry; 8 olives (30 g) pitted kalamata olives, roughly chopped and patted dry; 1 teaspoon (1 g) dried Greek oregano, crumbled between fingertips; 2 tablespoons (20 g) red onion, very thinly sliced (optional)

From the MyKitchenBank Kitchen

A fluffy folded omelet with salty feta, juicy tomato, kalamata olives and dried oregano, tucked into a sesame-crusted Greek koulouri bread ring. A quick Athens-street-style breakfast for two.

Prep: 10 min
Cook: 10 min
Wait: 3 min
Total: 23 min
Makes: 2 sandwiches

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Ingredients

2 servings

2 rings (180 g) koulouri (sesame bread rings), about 6 inches (15 cm) across, split horizontally like a bagel
For the omelets
6 eggs (300 g) large eggs, at room temperature
2 tablespoons (30 ml) water
black pepper, freshly ground, to taste
⅛ teaspoon (0.8 g) fine salt
2 tablespoons (30 ml) extra-virgin olive oil, divided
Fillings
½ cup (75 g) feta cheese, crumbled into small pieces
1 medium (150 g) ripe tomato, cut into 6 thin slices, patted dry
8 olives (30 g) pitted kalamata olives, roughly chopped and patted dry
1 teaspoon (1 g) dried Greek oregano, crumbled between fingertips
2 tablespoons (20 g) red onion, very thinly sliced (optional)

Equipment (5)

8-inch (20 cm) nonstick skillet with a lid or flat plate
Heatproof silicone spatula
Medium bowl and fork or whisk
Serrated bread knife
Cutting board

Steps

Before you start

Buy koulouri (Thessaloniki-style sesame bread rings) from a Greek bakery or market; if you can't find them, see substitutions.
Pat the tomato slices and olives dry so the omelets don't turn watery.
Cook the omelets one at a time in a small pan so each stays tender and folds neatly.
Feta is salty, so you will need very little added salt.

1
Prep the fillings
- Crumble the feta, slice the tomato into 6 thin slices and blot them on a paper towel, chop the olives and blot them too, and slice the onion if using.
- Split each koulouri horizontally with a serrated knife, leaving the sesame crust intact.
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Ready when: Tomato and olives are dry to the touch.
Tip: Wet tomatoes make soggy bread, so blot them well.
2
Whisk the eggs
- In a medium bowl, whisk the eggs, water, salt and a few grinds of pepper with a fork for about 30 seconds, until no streaks of white remain and the mixture is slightly frothy.
- Divide into two equal portions by eye (about ¾ cup / 180 ml each); keep it in the bowl and ladle or pour as needed.
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Ready when: Uniform pale yellow, slightly frothy.
Tip: The water makes the omelets lighter and more tender.
3
Toast the bread
- Heat the skillet over medium heat for 1 minute.
- Place the koulouri halves cut-side down and toast for 1 to 2 minutes until lightly golden and warm.
- Transfer to a board and wipe out the pan.
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Ready when: Cut sides are light golden and crisp-edged.
4
Start the first omelet
- Add 1 tablespoon olive oil to the 8-inch skillet over medium heat.
- When the oil shimmers, about 1 minute, pour in half of the eggs.
- Let them set for 15 seconds, then push the cooked edges toward the center with a spatula, tilting the pan so raw egg runs underneath.
- Repeat for about 1 minute.
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Ready when: The top is mostly set but still glossy and slightly wet.
Tip: If the eggs sizzle loudly or brown, lower the heat; the omelet should stay pale yellow.
5
Fill and fold
- Scatter half of the feta, half of the olives, half of the onion (if using) and ½ teaspoon oregano over one half of the omelet.
- Cover the pan for 30 seconds to soften the feta.
- Fold the empty half over the filling and slide onto a plate.
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Ready when: Egg is fully set with no liquid on top; feta looks soft at the edges.
Tip: Don't overfill; extra feta will leak and stick to the pan.
6
Cook the second omelet
- Wipe the pan with a paper towel, add the remaining 1 tablespoon oil and repeat steps 4 and 5 with the remaining eggs, feta, olives, onion and oregano.
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Ready when: Same as first omelet: set, tender, pale yellow.
7
Assemble the sandwiches
- Lay 3 tomato slices on each bottom koulouri half.
- Fold each omelet in half again if needed to fit the ring, and set it on the tomatoes.
- Season with a pinch of pepper, then cap with the top halves.
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Ready when: Sandwich sits level and the omelet doesn't poke out far beyond the bread.
8
Rest and serve
- Let the sandwiches sit for 1 minute so the heat melds the flavors, then cut in half with a serrated knife and serve warm.
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Ready when: Warm, not steaming hot; slices cleanly.
Tip: Eat promptly, as the bread softens as it sits.

Good to know

Tips

Use a nonstick pan and medium heat; high heat toughens the eggs and browns the omelet.
Crumble the feta small so it melts evenly and doesn't tear the omelet when folding.
Rub the dried oregano between your fingers to release its oils before adding.
Choose a ripe but firm tomato so slices hold their shape.

Make ahead

"Cook the omelets up to 1 day ahead, cool, and refrigerate in an airtight container. Reheat 45 to 60 seconds in a microwave or in a covered skillet over low heat, then assemble with fresh toasted bread and tomato."

Storage & reheating

"Best eaten immediately. Assembled sandwiches keep in the fridge up to 1 day wrapped tightly (bread will soften); cooked omelets alone keep 2 days refrigerated. Reheat omelets until steaming hot (165°F / 74°C). Not recommended to freeze with tomato; omelets alone freeze up to 1 month but the texture becomes spongy."

Substitutions

koulouri (sesame bread rings), about 6 inches (15 cm) across → Sesame bagels or a crusty sesame-seeded roll. Use about 90 g per sandwich; toast the same way.
feta cheese → Goat cheese or ricotta salata. Goat cheese is creamier and milder; use the same weight.
pitted kalamata olives → Capers, drained and patted dry. Use 1 tablespoon total for a briny, sharper bite.
dried Greek oregano → Dried thyme or marjoram. Use the same amount; flavor will be slightly sweeter.