Two-egg omelet with Tulum cheese and dried vegetables Calories

Beat the eggs, then cook them in a lightly oiled pan with softened dried vegetables. Crumble the Tulum over the eggs near the end and fold or serve the omelet once the eggs are set.

Tulum softens with heat but usually does not melt into long, stretchy strands. Crumbling it over the omelet shortly before it is done gives you soft pockets of cheese without drying it out.

Soak tough or thick dried vegetables in warm water until pliable, then drain them well before adding them. Thin pieces that are already easy to chew can go straight into the egg mixture.

Yes, but cook watery fresh vegetables first so they do not release liquid into the eggs. The dried vegetables provide a more concentrated flavor and a firmer texture than fresh ones.

Yes, crumbled feta is a practical substitute, though it will not taste exactly like Tulum. Both are salty cheeses, so taste the mixture before adding extra salt.

Drain rehydrated vegetables thoroughly and pre-cook any fresh vegetables that release moisture. Add the vegetables in moderation; excess liquid can keep the eggs from setting and make the omelet difficult to fold.

Whisk the eggs until the yolks and whites are fully combined, then cook them over medium-low heat. Avoid overcooking: remove the omelet when the center has just set, since residual heat will finish it.

You can soak and chop the dried vegetables ahead, but cook the omelet just before serving for the best texture. Pre-cooked omelets can be refrigerated, though reheating tends to make the eggs firmer.

Serve it with toast, salad, or fresh sliced vegetables. Since Tulum and dried vegetables have concentrated savory flavors, crisp, fresh sides balance the plate without competing with the omelet.