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Egg cooked with little olive oil Calories
Rich in high-quality protein, choline, and B12; cooking with a small amount of olive oil slightly increases calories and fat.
CALORIES
GI
POTASSIUM
FIBER
Egg cooked with little olive oil Nutrition Facts
Selected: 100 g
165
KCAL / 100G
Carbs
1.1g
· 3%
Protein
13.2g
· 32%
Fat
11.8g
· 65%
Fiber
0g
Egg cooked with little olive oil Vitamins & Minerals
Vitamins
Biotin
20µg · 67% DV
B12
1.1µg · 46% DV
B2
0.45mg · 35% DV
B5
1.4mg · 28% DV
Minerals
Selenium
30µg · 55% DV
Phosphorus
198mg · 28% DV
Iodine
24µg · 16% DV
Iron
2mg · 11% DV
Egg cooked with little olive oil Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Egg cooked with little olive oil 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 Egg cooked with little olive oil Contain Allergens?
Contains these allergens:
Which Diets Is Egg cooked with little olive oil 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
Egg cooked with little olive oil Fat Profile
SATURATED
3.2g
MONOUNSATURATED
5g
POLYUNSATURATED
1.7g
Omega 6:3 ratio 18.1:1
Above the ideal 4:1 (18.1:1).
Foods Similar to Egg cooked with little olive oil
Egg cooked with little olive oil — Frequently Asked Questions
What is the best way to cook an egg with a little olive oil?
Use a non-stick pan over medium-low heat and coat the surface with a thin layer of oil. Gentle cooking until the white is set helps prevent rubbery texture and excessive browning.
Does high-heat cooking reduce the nutritional quality of eggs?
Cooking makes egg protein easier to digest. However, prolonged very high heat can reduce some heat-sensitive vitamins and may cause the olive oil to smoke unnecessarily.
How does an egg cooked in olive oil compare with one cooked in butter?
Olive oil is mostly unsaturated fat and gives eggs a mild fruity flavor. Butter has a richer dairy taste and more saturated fat, so the better choice depends on your overall eating pattern and taste preference.
How can I keep an egg from sticking to the pan?
Preheat the pan over medium-low heat before adding the egg, and make sure the oil lightly coats the cooking surface. A pan that is too cold or overheated is more likely to cause sticking.
What goes well with an egg cooked in a little olive oil?
Vegetables such as tomatoes, peppers, mushrooms, or leafy greens add flavor, volume, and a wider range of nutrients. Pairing it with whole-grain bread can make a more balanced, satisfying breakfast for people who include grains.
Is it better to eat eggs before or after a workout?
Because eggs provide protein, they can fit especially well into a post-workout meal. Right before exercise, a large or oily meal may feel heavy for some people, so allow enough time for digestion.
Is eating an egg at night unhealthy?
There is no evidence that eggs are inherently harmful at night. People prone to reflux or indigestion may be more comfortable with a lightly cooked egg and a modest evening meal.
How long does a cooked egg keep in the refrigerator?
Refrigerate cooked eggs within two hours and store them in a covered container. For best quality, eat them promptly and do not leave them at room temperature for extended periods.
Can an egg cooked with olive oil be frozen?
It can be frozen, but the texture, especially of the egg white, may become watery or rubbery after thawing. Freshly cooked eggs usually have the best flavor and texture.
Who should be careful with eggs?
Anyone with an egg allergy should avoid eggs, as reactions can sometimes be serious. People following a clinician-directed plan for cholesterol or cardiovascular risk should discuss how often to include eggs with their healthcare professional.
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Nutrition data compiled from USDA FoodData Central and scientific sources.