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Pan-cooked omelet made with eggs, vegetables, and salty tulum cheese.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
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.
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%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 332 kcal | |
| Total fat | 24.4 g | 31% |
| Saturated fat | 9.24 g | 46% |
| Trans fat | 0.44 g | |
| Sodium | 704 mg | 31% |
| Total carbohydrate | 5.5 g | 2% |
| Fiber | 0.9 g | 3% |
| Protein | 22.9 g | 46% |
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 serving (medium) | 220 g | 332 kcal |
| 100 g | 100 g | 151 kcal |
| ½ serving (half) | 110 g | 166 kcal |
| 1 piece (half) | 110 g | 166 kcal |
| 1 cup (chopped) | 140 g | 211 kcal |
| 1 serving (small) | 180 g | 272 kcal |
| 1 piece (whole) | 220 g | 332 kcal |
| 1 serving (large) | 280 g | 423 kcal |
Calculated from 151 calories per 100 g.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 332 calories in 1 serving (medium) (220 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.
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.
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
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
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.