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Egg omelette (clarified butter) Calories
Classic omelette cooked in clarified butter, rich in protein and B12.
CALORIES
GI
POTASSIUM
FIBER
Egg omelette (clarified butter) Nutrition Facts
Selected: 100 g
210
KCAL / 100G
Carbs
1.5g
· 3%
Protein
12.5g
· 23%
Fat
17.5g
· 74%
Fiber
0g
Egg omelette (clarified butter) Vitamins & Minerals
Vitamins
Biotin
20µg · 67% DV
B12
1.2µg · 50% DV
B2
0.35mg · 27% DV
B5
1.2mg · 24% DV
Minerals
Selenium
22µg · 40% DV
Phosphorus
170mg · 24% DV
Iodine
18µg · 12% DV
Zinc
1mg · 9% DV
Egg omelette (clarified butter) Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Egg omelette (clarified butter) 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 omelette (clarified butter) Contain Allergens?
Contains these allergens:
Which Diets Is Egg omelette (clarified butter) 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 omelette (clarified butter) Fat Profile
SATURATED
8.5g
MONOUNSATURATED
5.8g
POLYUNSATURATED
1.4g
Omega 6:3 ratio 8:1
Above the ideal 4:1 (8:1).
Foods Similar to Egg omelette (clarified butter)
Egg omelette (clarified butter) — Frequently Asked Questions
Why does an egg omelette cooked in clarified butter behave differently from one cooked in regular butter?
Clarified butter has most of its water and milk solids removed, so it heats more steadily and is less likely to scorch quickly. That can make browning easier to control in the pan.
How do you keep an omelette from turning dry or rubbery?
Cook it over medium-low heat and take it off the stove just before it looks fully set. Residual heat finishes the cooking and helps keep the texture tender.
Does adding milk actually make an omelette fluffier?
Not necessarily. A small amount can lighten the mixture, but too much can make it watery; fluffiness depends more on how the eggs are beaten and how gently they are cooked.
Is an egg omelette better before or after a workout?
It can work at either time depending on the meal size and what you pair it with. Before training, some people prefer a smaller portion with an easy-to-digest carbohydrate, while after training its protein makes it a practical recovery option.
Does eating an omelette at night cause weight gain?
No single food causes weight gain just because of the time you eat it. Overall intake, portion size, and your daily routine matter more, though a richer omelette may feel heavy for some people late in the evening.
What should you eat with an egg omelette to make it a more balanced meal?
Vegetables add volume and fibre, while whole grains, potatoes, or fruit can round it out with carbohydrate depending on your needs. That usually makes the meal more balanced than eating eggs alone.
Can you make an omelette ahead of time and store it safely?
Yes, if it is cooled promptly and refrigerated in a sealed container. For best quality, eat it within a short time and reheat until fully hot.
Can an egg omelette be frozen?
Yes, but the texture may become softer or slightly spongy after thawing. Plain omelettes or ones with minimal fillings usually freeze better than very wet or vegetable-heavy versions.
Who should be careful with egg omelettes?
People with egg or dairy allergies should avoid them when made with clarified butter, and anyone advised to monitor cholesterol or saturated fat intake may want to discuss portion frequency with a clinician. Extra caution is also sensible for those who are very sensitive to rich, fatty meals.
Is an omelette cooked in clarified butter automatically healthier than one cooked in vegetable oil?
Not automatically. The overall meal pattern, portion, and the type of oil used matter more than a simple good-versus-bad label.
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Nutrition data compiled from USDA FoodData Central and scientific sources.