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High in protein and calcium, filling breakfast option
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
230
KCAL / 100G
Carbs
22g
· 39%
Protein
11.5g
· 20%
Fat
10.5g
· 41%
Fiber
1.7g
Vitamins
Biotin
9µg · 30% DV
B12
0.7µg · 29% DV
B2
0.22mg · 17% DV
B5
0.7mg · 14% DV
Minerals
Selenium
13µg · 24% DV
Calcium
210mg · 21% DV
Phosphorus
140mg · 20% DV
Sodium
370mg · 16% 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
4.2g
MONOUNSATURATED
3.2g
POLYUNSATURATED
1.1g
Omega 6:3 ratio 8.9:1
Above the ideal 4:1 (8.9:1).
Yes, it can work as a quick lunch, post-workout snack, or light evening meal. Adding vegetables or yogurt can make it more balanced and filling.
Its protein and fat content can make it more satisfying than plain white bread. However, because it is not especially high in fibre, some people may still get hungry fairly soon if they eat it on its own.
Pair it with vegetables such as tomatoes, cucumbers, leafy greens, or a side salad. This adds volume and fibre and helps the meal feel less bread-heavy.
For many people, it is easier after exercise than right before, because the fat and cheese may feel heavy during training. After exercise, the mix of protein and carbohydrates can be practical.
Because it contains egg and cheese, it should not sit at room temperature for long. Keep leftovers refrigerated and reheat thoroughly so the centre is hot as well.
Yes, it usually freezes well if wrapped properly. Reheating in an oven, pan, or toaster tends to preserve the texture better than a microwave.
Overcooking is a common reason, especially when the egg dries out. Using medium heat and stopping as soon as it is set helps keep it softer.
The egg usually makes it feel more protein-rich and more substantial. Still, the final difference depends a lot on the type of bread, amount of cheese, and how much fat is used in cooking.
People with gluten, egg, or dairy allergy or intolerance should avoid or modify it. Those who need to limit sodium may also want to watch portion size, since bread and cheese can both contribute notable salt.
No. Processed does not automatically mean unhealthy; what matters more is the ingredient quality, portion, frequency, and the overall pattern of the diet.
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.