It’s All Greek To Me!

Try This Mediterranean Take on an Omelet from South Dayton Restaurateur Jon Thomas

In keeping with this month’s “eco” theme, we asked Jon Thomas, owner of South Dayton staple eateries  Doubleday’s, The Famous and Golden Nugget, to share a fresh, veggie-rich recipe with us. The Horiatiki, or “Villager,” omelet, as it translates from Greek, sure hits the spot! “Growing up, my family would go to Greektown in Tarpon Springs, Florida, and get these really fresh Horiatiki salads,” he said. “I decided to try those ingredients in an omelet, and now this is my go-to breakfast meal!” 

Horiatiki (Villager) Omelet


  • 2 large eggs

  • 2 separate tablespoons of extra virgin olive oil (EVOO)

  • 1 tablespoon balsamic vinegar

  • 1 tablespoon red wine vinegar 

  • 1 dash each of salt, black pepper and dried oregano

  • ¾ cup halved grape tomatoes

  • ½  cup sliced white onion

  • ½ cup sliced bell pepper

  • ¼ cup diced cucumber

  • ¼ cup crumbled feta (½ cup for cheese lovers)

  • Balsamic glaze for garnish (optional)


In a bowl crack 2 large eggs. Whip until smooth. 

In a separate bowl (large enough to mix ingredients freely), add all cut vegetables and spices, and mix well.

Place 8" skillet over medium heat and coat it thoroughly with  1 tablespoon EVOO.

Add half of the spiced vegetables to the skillet and cook for 2 minutes, stirring or flipping every 30 seconds or so.

Add beaten egg mixture  to the skillet. As eggs cook, move the skillet in a horizontal circular motion to loosen the omelet and flip it upside down in the skillet. Add feta to the top of the omelet and fold in half. Slide to plate.

Take the remaining vegetables in the bowl and add the 2nd tablespoon of EVOO and both vinegars to the vegetables. Mix well. Add mixed vegetables over the top of the omelet. Drizzle with balsamic glaze for extra pizazz. 

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