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Baked omelet with sucuk and tulum cheese Calories
High protein, savory
CALORIES
GI
POTASSIUM
FIBER
Baked omelet with sucuk and tulum cheese Nutrition Facts
Selected: 100 g
246
KCAL / 100G
Carbs
1.4g
· 2%
Protein
16.1g
· 27%
Fat
18.9g
· 71%
Fiber
0.1g
Baked omelet with sucuk and tulum cheese Vitamins & Minerals
Vitamins
B12
1.45µg · 60% DV
Biotin
9.1µg · 30% DV
B2
0.34mg · 26% DV
Vitamin A
174µg · 19% DV
Minerals
Selenium
26µg · 47% DV
Phosphorus
278mg · 40% DV
Calcium
215mg · 22% DV
Iodine
31µg · 21% DV
Baked omelet with sucuk and tulum cheese Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Baked omelet with sucuk and tulum cheese Processed?
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Baked omelet with sucuk and tulum cheese Contain Allergens?
Contains these allergens:
Which Diets Is Baked omelet with sucuk and tulum cheese Good For?
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
Baked omelet with sucuk and tulum cheese Fat Profile
SATURATED
7.35g
MONOUNSATURATED
7.65g
POLYUNSATURATED
1.78g
Omega 6:3 ratio 9.7:1
Above the ideal 4:1 (9.7:1).
Foods Similar to Baked omelet with sucuk and tulum cheese
Baked omelet with sucuk and tulum cheese — Frequently Asked Questions
How can I keep a baked omelet with sucuk and tulum cheese from becoming watery?
Avoid overwhisking the eggs, and briefly cook the sucuk first to render off excess fat. Sauté watery vegetables before adding them, and add most of the cheese near the top rather than throughout the egg mixture.
Why does baked omelet turn rubbery?
Eggs become rubbery when they are cooked too hot or for too long, as their proteins tighten. Bake just until the center is set, then let it rest briefly so residual heat finishes the cooking.
Should sucuk be cooked before adding it to an omelet?
Yes, briefly pan-frying sucuk helps release excess fat and develops its flavor. Adding it raw can leave the finished omelet greasy and may prevent even cooking.
What vegetables go well with sucuk and tulum cheese omelet?
Peppers, mushrooms, spinach, zucchini, and tomatoes pair well with its rich, savory flavor. Cook high-moisture vegetables first, while a side salad can provide a fresh contrast to the salty cheese and sucuk.
Can baked omelet be prepared ahead of time?
You can chop the ingredients in advance and refrigerate them in a covered container. For the best texture, combine the eggs and other ingredients shortly before baking rather than leaving the raw mixture overnight.
What is the best way to reheat baked omelet?
Reheat slices gently in a low to moderate oven or covered skillet until warmed through. Extended microwave heating can make the egg tough and cause the cheese to release oil.
Can a sucuk and tulum cheese baked omelet be frozen?
It can be frozen, although the egg may become slightly drier or spongier after thawing. Cool it completely, freeze individual portions in airtight packaging, then thaw in the refrigerator and reheat in the oven.
What cheese can replace tulum cheese in this omelet?
Feta, aged kashar, or goat cheese are good alternatives because they offer a similarly salty, assertive taste. For a milder, meltier texture, combine mozzarella with a more flavorful cheese.
Is this omelet a good post-workout meal?
Its protein content can make it a practical post-workout option. Because sucuk and tulum cheese are typically rich in fat and salt, add vegetables and, depending on your training needs, a carbohydrate source for a more balanced recovery meal.
Who should be cautious with baked omelet containing sucuk and tulum cheese?
People with egg or milk allergies should avoid it. Those managing high blood pressure, sodium intake, or saturated fat intake may want to keep portions moderate, since cured sausage and aged salty cheese can be concentrated sources of salt and fat.
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Nutrition data compiled from USDA FoodData Central and scientific sources.