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Cheese, mushroom and olive omelet Calories
Source of protein and calcium
CALORIES
GI
POTASSIUM
FIBER
Cheese, mushroom and olive omelet Nutrition Facts
Selected: 100 g
166
KCAL / 100G
Carbs
3.1g
· 7%
Protein
12.1g
· 29%
Fat
11.8g
· 64%
Fiber
0.8g
Cheese, mushroom and olive omelet Vitamins & Minerals
Vitamins
B12
1.03µg · 43% DV
Biotin
10.2µg · 34% DV
B2
0.36mg · 28% DV
B5
1.05mg · 21% DV
Minerals
Selenium
23.4µg · 43% DV
Phosphorus
218mg · 31% DV
Iodine
29µg · 19% DV
Sodium
421mg · 18% DV
Cheese, mushroom and olive omelet Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Cheese, mushroom and olive 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 Cheese, mushroom and olive omelet Contain Allergens?
Contains these allergens:
Which Diets Is Cheese, mushroom and olive omelet Good For?
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
Cheese, mushroom and olive omelet Fat Profile
SATURATED
4.65g
MONOUNSATURATED
4.45g
POLYUNSATURATED
1.48g
Omega 6:3 ratio 11:1
Above the ideal 4:1 (11:1).
Foods Similar to Cheese, mushroom and olive omelet
Cheese, mushroom and olive omelet — Frequently Asked Questions
How can I keep a cheese, mushroom and olive omelet from becoming watery?
Cook the mushrooms first over fairly high heat until their released moisture evaporates before adding the eggs. Draining the olives also helps the omelet set properly.
Should mushrooms be cooked before adding them to an omelet?
Yes, especially button mushrooms. Pre-cooking removes excess water, softens their texture and prevents the eggs from turning soggy.
Which cheese works best in a mushroom and olive omelet?
Feta, cheddar, mozzarella and goat cheese all work well. Since olives can be salty, choose a less salty cheese or reduce any added salt.
Why does my omelet turn rubbery or dry?
An omelet becomes rubbery when it is cooked too hot or for too long. Use medium-low heat and remove it while the center is still just slightly moist.
Is a cheese, mushroom and olive omelet better before or after a workout?
Its protein makes it a useful part of a post-workout meal. Before intense exercise, the cheese and fat may feel heavy for some people, so a smaller serving and more time for digestion may help.
Can I eat a cheese, mushroom and olive omelet for dinner?
Yes, it can make a convenient, satisfying evening meal. People prone to reflux may prefer a modest portion and should avoid a very oily omelet close to bedtime.
How long does a cooked cheese, mushroom and olive omelet keep in the fridge?
Refrigerate it in a covered container within two hours of cooking and eat it within 3 to 4 days. Reheat until piping hot throughout, and do not leave it at room temperature for extended periods.
Can a cooked mushroom and cheese omelet be frozen?
Yes, although the egg and mushroom texture may become softer after thawing. Freeze it airtight, thaw in the refrigerator and reheat thoroughly before eating.
Do olives make an omelet unhealthy?
No. Olives add flavor and mostly unsaturated fats, but cured olives can also contribute substantial sodium. Drain or rinse them if needed and go easy on extra salt.
Can people with egg or dairy allergies eat this omelet?
No. It contains eggs and dairy from the cheese, both common allergens, so it should be avoided by anyone with an allergy to either ingredient.
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Nutrition data compiled from USDA FoodData Central and scientific sources.