Kayannas - Greek Scrambled Eggs with Tomatoes & Kalamata Olives 

Everyone loves a great scrambled egg dish and Kayianas is just that! A Peloponnese classic, I created this recipe as part of My Greek Table on Public Television, but with a few twists of my own, like the Kalamata olives.
Here's what you'll need to make it:
2 tablespoons extra virgin Greek olive oil
4 plum ripe tomatoes peeled, cored and chopped
1 garlic clove optional finely chopped
½ cup pitted chopped Kalamata olives
4 eggs
2 teaspoons finely chopped fresh mint or oregano
⅓ cup crumbled Greek feta
¼ cup grated Greek kefalotyri cheese
Parsley for garnish
Salt and pepper to taste