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Rich in protein and calcium, classic breakfast dish.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
140
KCAL / 100G
Carbs
2.5g
· 7%
Protein
9.2g
· 27%
Fat
10.1g
· 66%
Fiber
0g
Vitamins
Biotin
18µg · 60% DV
B12
1.2µg · 50% DV
B2
0.32mg · 25% DV
B5
1.1mg · 22% DV
Minerals
Selenium
18µg · 33% DV
Phosphorus
140mg · 20% DV
Iodine
18µg · 12% DV
Calcium
110mg · 11% 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
— 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
3.2g
MONOUNSATURATED
4.1g
POLYUNSATURATED
1.2g
Omega 6:3 ratio 12.2:1
Above the ideal 4:1 (12.2:1).
It usually happens when it is cooked too long or over heat that is too high. For a softer texture, cook on medium-low heat and take it off the pan before it fully dries out.
Milk can make the mixture slightly looser and give the omelette a softer interior. Too much milk, however, can make it watery and harder to set properly.
Yes, once cooked it can be cooled quickly and kept in a sealed container in the refrigerator for 1-2 days. It is best reheated gently so it does not toughen.
Yes, but the texture may become a bit spongy or release water after thawing. Freezing in portions and reheating gently gives the best result.
That depends on portion size and timing. A lighter serving may work before exercise, while its protein content also makes it a practical post-workout meal option.
Yes, it is fine at any time of day. If you want a more balanced evening meal, pair it with vegetables or a whole-grain side.
Vegetables add volume and variety, while whole-grain bread or potatoes can make the meal more filling. Rich add-ins like cheese or processed meats can raise the overall fat and salt content.
An egg milk omelette is usually softer and a little more tender because of the added milk. A plain omelette can taste more egg-forward and may set faster in the pan.
People with egg or dairy allergies should avoid it. Those with lactose intolerance may also react depending on how much milk is used and their personal tolerance.
Milk is optional, not essential. Good technique matters more than milk if your goal is a tender omelette.
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.