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●Low GI

Two-and-a-Half-Egg Vegetable and Tulum Cheese Omelet Calories

Pan-cooked omelet made with eggs, vegetables, and salty tulum cheese.

CALORIES · 100 G

151kcal

GI

15low

POTASSIUM · 100 G

160mg

FIBER · 100 G

0.4g

Quick answer

1 serving (medium) of Two-and-a-Half-Egg Vegetable and Tulum Cheese Omelet (220 g) has 332 calories. That works out to 151 calories per 100 g. It contains 5.5 g of carbs, 22.9 g of protein, 24.4 g of fat and 0.9 g of fiber. Its 2.1 µg of B12 covers 87% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.

Two-and-a-Half-Egg Vegetable and Tulum Cheese Omelet Nutrition Facts

Selected: 1 serving (medium) · 220 g

332

KCAL / 220G

Carbs

5.5g

· 2% DV

Protein

22.9g

· 46% DV

Fat

24.4g

· 31% DV

Fiber

0.9g

· 3% DV

DV is the share of the daily value covered, on a 2,000 kcal reference diet.

Calories come from: Carbs 7% · Protein 27% · Fat 66%

Two-and-a-Half-Egg Vegetable and Tulum Cheese Omelet nutrition facts table · 1 serving (medium) (220 g)

NutrientAmount% DV
Calories332 kcal
Total fat24.4 g31%
Saturated fat9.24 g46%
Trans fat0.44 g
Sodium704 mg31%
Total carbohydrate5.5 g2%
Fiber0.9 g3%
Protein22.9 g46%

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 Two-and-a-Half-Egg Vegetable and Tulum Cheese Omelet?

ServingAmountCalories
1 serving (medium)220 g332 kcal
100 g100 g151 kcal
½ serving (half)110 g166 kcal
1 piece (half)110 g166 kcal
1 cup (chopped)140 g211 kcal
1 serving (small)180 g272 kcal
1 piece (whole)220 g332 kcal
1 serving (large)280 g423 kcal

Calculated from 151 calories per 100 g.

Frequently Asked Questions About Two-and-a-Half-Egg Vegetable and Tulum Cheese Omelet

How do you make a two-and-a-half-egg vegetable and Tulum cheese omelet?

Cook the chopped vegetables in a pan until tender and their excess moisture has evaporated. Pour in the beaten eggs, then scatter crumbled Tulum cheese over them as they begin to set. Cook gently until the omelet is firm enough to fold.

Does Tulum cheese melt in a two-and-a-half-egg vegetable and Tulum cheese omelet?

Tulum cheese usually softens and warms through, but it may stay crumbly rather than melting into a smooth layer. Its texture varies by type, so crumble it over the eggs near the end of cooking.

Which vegetables go best in a two-and-a-half-egg vegetable and Tulum cheese omelet?

Bell pepper, spinach, mushrooms, tomato, and onion all work well. Cook watery vegetables first to drive off moisture, and avoid adding too many at once so the eggs can set instead of turning soggy.

Can you make a two-and-a-half-egg vegetable and Tulum cheese omelet without flipping it?

Yes. Cook it over low heat and cover the pan once the base has set; trapped heat will cook the top. Fold it when the surface is mostly set, or serve it open-faced if you prefer.

What can replace Tulum cheese in a two-and-a-half-egg vegetable and Tulum cheese omelet?

Feta is a practical substitute because it is also salty and crumbly, though its flavor is different from Tulum cheese. Add a little at first and taste before seasoning, since both cheeses can be quite salty.

Why does a two-and-a-half-egg vegetable and Tulum cheese omelet turn watery?

It often turns watery when vegetables release moisture after the eggs have been added. Sauté mushrooms, tomatoes, or other juicy vegetables first, let their liquid evaporate, and keep the pan from becoming overcrowded.

Can you use frozen vegetables in a two-and-a-half-egg vegetable and Tulum cheese omelet?

Yes, but thaw them and drain or cook off their released liquid before adding the eggs. Adding frozen vegetables straight to the pan can cool the mixture and leave the omelet wet.

How should you store a two-and-a-half-egg vegetable and Tulum cheese omelet?

Let the omelet cool, then refrigerate it in a covered container and eat it within a few days. Do not leave it at room temperature for an extended period, since it contains cooked eggs and cheese.

How do you reheat a two-and-a-half-egg vegetable and Tulum cheese omelet?

Reheat it gently in a covered pan over low heat until warm, or use a microwave in short bursts. Avoid prolonged heating, which can make the eggs rubbery and dry out the vegetables.

What should you serve with a two-and-a-half-egg vegetable and Tulum cheese omelet?

Serve it with a simple green salad, sliced tomatoes, or crusty bread. Fresh, mild sides complement the salty Tulum cheese without competing with the vegetables and eggs.

Two-and-a-Half-Egg Vegetable and Tulum Cheese Omelet Vitamins & Minerals

Vitamins

B12

2.09µg · 87% DV

Biotin

17.6µg · 59% DV

B2

0.68mg · 52% DV

B5

1.94mg · 39% DV

Minerals

Selenium

40µg · 73% DV

Phosphorus

374mg · 53% DV

Iodine

48µg · 32% DV

Sodium

704mg · 31% DV

Potassium ⭐

352mg · 10% DV

Two-and-a-Half-Egg Vegetable and Tulum Cheese Omelet Glycemic Index

GLYCEMIC INDEX

15
Low
0 Low5570100

GLYCEMIC LOAD

0.9
Low

Accounts for portion size — a more realistic measure than GI alone.

How to Burn Off Two-and-a-Half-Egg Vegetable and Tulum Cheese Omelet

To burn the 332 calories in 1 serving (medium) (220 g):

🚶

82min

Walking (5 km/h)

🏃

34min

Running (8 km/h)

🚴

45min

Cycling

🏊

39min

Swimming

Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.

What is Two-and-a-Half-Egg Vegetable and Tulum Cheese Omelet?

Two-and-a-half-egg vegetable and tulum cheese omelet is a pan-cooked omelet made with eggs, vegetables and Turkish tulum cheese, a tangy, salty cheese traditionally aged in skins or containers. The vegetables add colour and tenderness, while the cheese gives each bite a savoury, distinctive edge.

In Turkey, it is often served at breakfast with tomatoes, cucumbers and tea, though it also makes an easy lunch. Elsewhere, it fits naturally into a weekend brunch or a quick meal alongside salad. Eggs and cheese make it a protein-containing dish, with a noticeable contribution from fat too. Since tulum can be quite salty, go easy on added salt and serve it with fresh greens or sliced vegetables.

How Nutritious Is Two-and-a-Half-Egg Vegetable and Tulum Cheese Omelet?

Nutrient density

Medium

48/ 100

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

43/ 100

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 Two-and-a-Half-Egg Vegetable and Tulum 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 Two-and-a-Half-Egg Vegetable and Tulum Cheese Omelet Contain Allergens?

Contains these allergens:

Gluten free
Dairy yes
Eggs yes
Peanuts free
Tree nuts free
Fish free
Soy free
Sesame free

Which Diets Is Two-and-a-Half-Egg Vegetable and Tulum Cheese Omelet Good For?

Vegan

— Not suitable

Vegetarian

✓ 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

Two-and-a-Half-Egg Vegetable and Tulum Cheese Omelet Fat Profile

SATURATED

9.24g

MONOUNSATURATED

9.46g

POLYUNSATURATED

3.3g

⚖️

Omega 6:3 ratio 13.4:1

Above the ideal 4:1 (13.4:1).

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Nutrition data compiled from USDA FoodData Central and scientific sources.