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Omelette made with Tulum cheese, rich in protein and calcium.
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Tulum Cheese Omelette (120 g) has 252 calories. That works out to 210 calories per 100 g. It contains 2.6 g of carbs, 17.4 g of protein, 19.4 g of fat and 0 g of fiber. Its 21.6 µg of Biotin covers 72% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 1 piece (medium) · 120 g
252
KCAL / 120G
Carbs
2.6g
· 1% DV
Protein
17.4g
· 35% DV
Fat
19.4g
· 25% DV
Fiber
0g
· 0% 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%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 252 kcal | |
| Total fat | 19.4 g | 25% |
| Saturated fat | 8.64 g | 43% |
| Trans fat | 0.12 g | |
| Sodium | 804 mg | 35% |
| Total carbohydrate | 2.6 g | 1% |
| Fiber | 0 g | 0% |
| Protein | 17.4 g | 35% |
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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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 120 g | 252 kcal |
| 1 piece (extra small) | 60 g | 126 kcal |
| 1 piece (small) | 90 g | 189 kcal |
| 100 g | 100 g | 210 kcal |
| 1 serving (medium) | 120 g | 252 kcal |
| 1 piece (large) | 180 g | 378 kcal |
| 2 piece (double) | 240 g | 504 kcal |
Calculated from 210 calories per 100 g.
A tulum cheese omelette is an egg omelette filled with tulum, a traditional Turkish cheese that is typically crumbly and boldly flavored. The cheese seasons the eggs as it warms, so the dish usually needs little or no added salt.
To make a tulum cheese omelette, beat the eggs, fold in crumbled tulum cheese, and cook the mixture in a lightly greased pan over moderate-low heat. Take it off the heat while the eggs are just set to keep them tender.
Tulum cheese softens in an omelette, but it usually does not melt into the stretchy, smooth layer you get with some melting cheeses. Its texture and melting behavior vary by style, so expect little creamy pockets or softened crumbles.
Tulum cheese can make an omelette quite salty, but the saltiness varies between cheeses. Taste the cheese before cooking and start with a modest amount; season the eggs only after tasting the finished mixture.
A tulum cheese omelette tends to have a stronger, more aged and earthy cheese flavor, while a feta omelette is usually tangy and moist. Both cheeses can be crumbled into eggs, but their saltiness and texture differ by variety.
A crumbly tulum cheese with a flavor you enjoy works best in a tulum cheese omelette. Turkish tulum styles vary in sharpness, moisture, and salt, so taste yours first and adjust how much you add rather than salting the eggs automatically.
Yes, parsley, dill, or chives can be added to a tulum cheese omelette. Fold finely chopped herbs into the beaten eggs or scatter them over the omelette near the end of cooking for a fresh contrast to the cheese.
Serve a tulum cheese omelette with fresh tomatoes, cucumber, olives, and bread for a simple Turkish-style breakfast. Since the cheese brings a strong savory flavor, fresh vegetables make a particularly good counterpoint.
Cook a tulum cheese omelette gently over moderate-low heat and stop when the eggs are just set. High heat and prolonged cooking make the eggs firm and dry; beating them until frothy is not necessary.
Yes, tomatoes work in a tulum cheese omelette, though their juice can make the eggs watery. Cook the chopped tomatoes in the pan first until some moisture evaporates, then add the egg and crumbled tulum cheese.
Vitamins
Biotin
21.6µg · 72% DV
B12
1.32µg · 55% DV
B2
0.38mg · 29% DV
B5
1.32mg · 26% DV
Minerals
Phosphorus
372mg · 53% DV
Calcium
468mg · 47% DV
Sodium
804mg · 35% DV
Selenium
17µg · 31% DV
Potassium ⭐
216mg · 6% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 252 calories in 1 piece (medium) (120 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.
Tulum Cheese Omelette combines eggs cooked in a pan with crumbled Turkish tulum cheese. Tulum is a traditional Turkish cheese whose flavour and texture vary by region; it is often firm, crumbly and boldly savoury. The cheese softens into the eggs as they cook, giving the omelette a richer taste than a plain version.
In Turkey, it makes a hearty breakfast, often served with bread, fresh vegetables and tea; it also works well for brunch elsewhere. It is protein-rich, with 14.5 g per 100 g. Since tulum can be quite salty, taste before adding salt, and pair the omelette with tomatoes or greens for a fresher, lighter plate.
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.
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.
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.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
8.64g
MONOUNSATURATED
5.76g
POLYUNSATURATED
1.56g
Omega 6:3 ratio 12:1
Above the ideal 4:1 (12:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.