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Cheese two-egg omelette
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
200
KCAL / 100G
Carbs
1.7g
· 3%
Protein
13.5g
· 27%
Fat
15.2g
· 70%
Fiber
0g
Vitamins
Biotin
22µg · 73% DV
B12
1.2µg · 50% DV
B2
0.38mg · 29% DV
B5
1.2mg · 24% DV
Minerals
Phosphorus
230mg · 33% DV
Selenium
17µg · 31% DV
Iodine
30µg · 20% DV
Calcium
180mg · 18% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
6.3g
MONOUNSATURATED
5.1g
POLYUNSATURATED
1.4g
Omega 6:3 ratio 6.1:1
Above the ideal 4:1 (6.1:1).
Cook it over low to medium heat and stop as soon as the eggs are set. High heat and overcooking are the main reasons omelettes turn dry and tough.
Usually only a little, if any, because cheese already adds saltiness. Tasting the cheese first helps prevent an overly salty omelette.
No, it also works well as a quick lunch, dinner, or post-workout meal. Its protein and fat make it filling, so pairing it with lighter sides can keep the meal balanced.
After training is often the easier fit because it provides protein in a convenient form. Before training, the fat content may feel heavy for some people, so timing depends on digestion and workout intensity.
Vegetables, whole-grain toast, or fruit are common pairings that make the meal more balanced. These sides add fibre and variety that the omelette alone does not provide.
It is best eaten within 1 to 2 days when stored in a sealed container in the refrigerator. Leaving cooked eggs at room temperature for too long is not recommended for food safety.
Yes, but the texture may become wetter or slightly spongy after thawing. Freezing individual portions and reheating gently usually gives the best result.
A pan that is too hot, not well preheated, or not properly greased can cause sticking. A good non-stick pan and moderate heat make a big difference.
Neither is automatically better; they are simply different formats of similar ingredients. An omelette is warm and convenient to eat fresh, while boiled eggs with cheese are easier to prep ahead and carry.
Anyone with egg or dairy allergies should avoid it. People who need to limit sodium may also want to pay attention to the type and amount of cheese used.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.