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Source of protein and calcium
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
196
KCAL / 100G
Carbs
8.2g
· 17%
Protein
12.4g
· 26%
Fat
12.3g
· 57%
Fiber
0.4g
Vitamins
B12
0.92µg · 38% DV
Biotin
9.2µg · 31% DV
B2
0.34mg · 26% DV
B5
0.94mg · 19% DV
Minerals
Selenium
24µg · 44% DV
Phosphorus
245mg · 35% DV
Calcium
205mg · 21% DV
Iodine
28µg · 19% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 3
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
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
5.15g
MONOUNSATURATED
4.42g
POLYUNSATURATED
1.48g
Omega 6:3 ratio 14.7:1
Above the ideal 4:1 (14.7:1).
Cook it over medium-low heat and avoid overbeating or overcooking the eggs. Add the cheese near the end and cover the pan briefly so it melts without drying out the omelette.
Yes. Use cooked, well-drained vermicelli, since dry pasta will not soften properly during the short cooking time of an omelette.
Mozzarella, string cheese, or a mild cheddar work well when you want a melting texture. Feta can also be used, but it creates a saltier, more crumbly omelette rather than a stretchy one.
A tomato, cucumber, and leafy salad adds freshness and balances the rich egg-and-cheese filling. Whole-grain bread or fruit can make it a more substantial breakfast or light meal.
It can work well after exercise as part of a meal that supports recovery, especially when paired with produce or another carbohydrate source. Before training, its cheesy richness may feel heavy for some people, so allow time for digestion or choose a smaller serving.
Yes, it can make a quick dinner, particularly with vegetables or a salad on the side. People prone to reflux or indigestion may prefer less cheese and added oil late in the evening.
Refrigerate it in a sealed container within two hours of cooking and eat it within 1 to 2 days. Reheat until steaming hot, and do not leave it at room temperature for extended periods.
You can freeze it, but eggs may become watery or rubbery after thawing. Freeze individual portions, thaw them in the refrigerator, and reheat only once.
No. Weight change depends on overall eating patterns, portion size, and how much oil and cheese are used, not on one ingredient alone. Vermicelli adds carbohydrate and bulk, so the amount can be adjusted to suit your meal needs.
Anyone with egg, milk, or gluten allergy should avoid it, and standard vermicelli is not appropriate for people with coeliac disease. Those with lactose intolerance may tolerate a lactose-free cheese better, while people following a clinician-directed plan for cholesterol or heart health may need to watch the cheese and added fat.
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Nutrition data compiled from USDA FoodData Central and scientific sources.