8 eggs, preferably organic
200g. syglino, diced
2 medium tomatoes
150g. xinomyzithra, shattered with a fork
1 spring onion (white and tender green parts), chopped
80 ml olive oil
a few mint leaves, chopped or little dried mint, crushed
We cut the tomatoes in half & “juice” them slightly with our hand in order to remove the seeds. We cut them in small pieces. We heat the oil in a large pan and place the syglino with the onion until it is slightly pink, for 2-3 minutes. We add the tomatoes and cook until the liquid is gone. We beat the eggs and add them in the frying pan. We stir until cooked without letting them into an omelette. Kayianas has to be juicy. We add the xinomizithra and the mint, stir one last time and add pepper and salt if needed. We withdraw from the cooker & serve. Enjoy!