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Tomato and Chechil cheese omelet Calories
Pan-cooked with eggs, tomato, and salty, stringy Chechil cheese.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 serving (medium) of Tomato and Chechil cheese omelet (180 g) has 293 calories. That works out to 163 calories per 100 g. It contains 2.9 g of carbs, 20 g of protein, 22.3 g of fat and 0.5 g of fiber. Its 1.6 µg of B12 covers 68% of the Daily Value. Its glycemic index is 10 (low), so it raises blood sugar slowly.
Tomato and Chechil cheese omelet Nutrition Facts
Selected: 1 serving (medium) · 180 g
293
KCAL / 180G
Carbs
2.9g
· 1% DV
Protein
20g
· 40% DV
Fat
22.3g
· 29% DV
Fiber
0.5g
· 2% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 4% · Protein 27% · Fat 69%
Tomato and Chechil cheese omelet nutrition facts table · 1 serving (medium) (180 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 293 kcal | |
| Total fat | 22.3 g | 29% |
| Saturated fat | 8.1 g | 41% |
| Trans fat | 0.18 g | |
| Sodium | 846 mg | 37% |
| Total carbohydrate | 2.9 g | 1% |
| Fiber | 0.5 g | 2% |
| Protein | 20 g | 40% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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How Many Calories in 1 Serving of Tomato and Chechil cheese omelet?
| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 180 g | 293 kcal |
| 1 piece (thin) | 60 g | 98 kcal |
| 1 piece (half) | 90 g | 147 kcal |
| 100 g | 100 g | 163 kcal |
| 1 serving (small) | 120 g | 196 kcal |
| 1 piece (whole) | 180 g | 293 kcal |
| 1 serving (large) | 250 g | 408 kcal |
Calculated from 163 calories per 100 g.
Frequently Asked Questions About Tomato and Chechil cheese omelet
How do you make a tomato and Chechil cheese omelet?
A tomato and Chechil cheese omelet is made by cooking chopped tomatoes first, then adding beaten eggs and shredded Chechil. Let the eggs begin to set before scattering in the cheese, and fold or serve once the eggs are just cooked.
Does Chechil cheese melt well in a tomato and Chechil cheese omelet?
Chechil softens in a tomato and Chechil cheese omelet, but it may stay stringy rather than melting into a smooth, creamy layer. Tear the cheese into thin strands and add it near the end so it warms without overcooking the eggs.
Should you cook tomatoes before adding eggs to a tomato and Chechil cheese omelet?
Yes, cook the tomatoes first for a less watery tomato and Chechil cheese omelet. Give their released liquid time to evaporate before adding the eggs; this is especially helpful with very ripe tomatoes.
Is Chechil cheese already salty enough for a tomato and Chechil cheese omelet?
Often, yes: Chechil cheese is typically salty, so a tomato and Chechil cheese omelet may need little or no extra salt. Taste the cheese first and season the eggs lightly, then adjust only after the cheese has warmed.
What kind of Chechil cheese works best in a tomato and Chechil cheese omelet?
Plain, fresh Chechil works well in a tomato and Chechil cheese omelet because its mild tang lets the tomato and eggs come through. Smoked Chechil gives the dish a stronger smoky flavor, so use it when you want that taste to stand out.
What should you serve with a tomato and Chechil cheese omelet?
A tomato and Chechil cheese omelet pairs well with crusty bread and a fresh salad or sliced cucumber. Its salty cheese and soft eggs already make a substantial plate, so simple sides balance it better than another rich dish.
Why does a tomato and Chechil cheese omelet turn watery?
A tomato and Chechil cheese omelet turns watery when the tomatoes release liquid into eggs that have not set. Cook off some tomato moisture first, and avoid covering the pan for long, since trapped steam can soften the omelet.
Can you make a tomato and Chechil cheese omelet with smoked Chechil?
Yes, smoked Chechil works in a tomato and Chechil cheese omelet and adds a noticeable smoky, savory flavor. Because smoked cheese can taste especially assertive, pair it with ripe tomato and avoid adding much extra salt.
How should you store leftover tomato and Chechil cheese omelet?
Store leftover tomato and Chechil cheese omelet in a covered container in the refrigerator once it has cooled. Reheat it gently in a pan until hot throughout; prolonged heating can make the eggs tough and the cheese rubbery.
Can you prepare a tomato and Chechil cheese omelet ahead of time?
It is better to cook a tomato and Chechil cheese omelet just before serving, since reheated eggs lose their tender texture and the cheese becomes less pleasantly stringy. For quicker cooking, chop and cook the tomatoes ahead, then add fresh eggs and cheese.
Tomato and Chechil cheese omelet Vitamins & Minerals
Vitamins
B12
1.62µg · 68% DV
Biotin
12.6µg · 42% DV
B2
0.5mg · 38% DV
B5
1.62mg · 32% DV
Minerals
Selenium
32µg · 58% DV
Phosphorus
342mg · 49% DV
Sodium
846mg · 37% DV
Iodine
45µg · 30% DV
Potassium ⭐
324mg · 10% DV
Tomato and Chechil cheese omelet Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Tomato and Chechil cheese omelet
To burn the 293 calories in 1 serving (medium) (180 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
What is Tomato and Chechil cheese omelet?
Tomato and Chechil cheese omelet is a simple pan-cooked combination of eggs, tomato and Chechil, a salty cheese that pulls into fine strands. Chechil is associated with the Caucasus and is also familiar in eastern Turkey; this omelet is best understood as a home-style pairing rather than a dish with one fixed regional origin.
The soft, juicy tomato offsets the cheese’s saltiness and chewy, stringy texture. It works for breakfast or brunch, with bread and fresh herbs, or as a quick light meal. Eggs and cheese make it protein-containing and fairly rich in fat, while the dish is low in carbohydrate. For a lighter plate, use less cheese and add extra tomato or greens.
How Nutritious Is Tomato and Chechil cheese omelet?
Nutrient density
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Is Tomato and Chechil cheese omelet Processed?
NOVA 2
Minimally 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 Tomato and Chechil cheese omelet Contain Allergens?
Contains these allergens:
Which Diets Is Tomato and Chechil cheese omelet Good For?
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
Tomato and Chechil cheese omelet Fat Profile
SATURATED
8.1g
MONOUNSATURATED
9.18g
POLYUNSATURATED
2.7g
Omega 6:3 ratio 10.2:1
Above the ideal 4:1 (10.2:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.