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Provides protein, fiber, and omega-3 fats from egg and chia seeds.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
100 g of Egg with Dill and Chia Seeds has 170 calories. It contains 4.8 g of carbs, 14.5 g of protein, 12.5 g of fat and 2.9 g of fiber. Its 20 µg of Biotin covers 67% of the Daily Value. Its glycemic index is 10 (low), so it raises blood sugar slowly.
Selected: 100 g
170
KCAL / 100G
Carbs
4.8g
· 2% DV
Protein
14.5g
· 29% DV
Fat
12.5g
· 16% DV
Fiber
2.9g
· 10% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 10% · Protein 31% · Fat 59%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 170 kcal | |
| Total fat | 12.5 g | 16% |
| Saturated fat | 3.3 g | 16% |
| Trans fat | 0.05 g | |
| Sodium | 145 mg | 6% |
| Total carbohydrate | 4.8 g | 2% |
| Fiber | 2.9 g | 10% |
| Protein | 14.5 g | 29% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 100 g | 170 kcal |
| 1 piece (medium) | 60 g | 102 kcal |
| 1 serving (small) | 80 g | 136 kcal |
| 100 g | 100 g | 170 kcal |
| 2 piece (medium) | 120 g | 204 kcal |
| 1 cup (medium) | 150 g | 255 kcal |
| 1 serving (large) | 180 g | 306 kcal |
Calculated from 170 calories per 100 g.
Whisk the eggs, then stir in chopped dill, chia seeds, and a little seasoning. Cook the mixture in a lightly oiled pan over medium-low heat, stirring gently or folding it into an omelet until the eggs are fully set.
No, chia seeds do not need soaking before you add them to egg with dill and chia seeds. They soften as the eggs cook; soaking first is an option if you want a softer, more gel-like texture.
Chia seeds add a slight crunch when used sparingly and make egg with dill and chia seeds thicker as they absorb moisture. Stir them through evenly, since a clump of seeds can leave one part noticeably denser than the rest.
Yes, you can bake egg with dill and chia seeds in a greased ovenproof dish or muffin tin. Bake until the centre is set; smaller portions cook faster, so check them before the surface becomes dry.
Feta, goat cheese, or a mild melting cheese works well in egg with dill and chia seeds. Crumble or grate it into the mixture, and reduce added salt if the cheese is already salty.
Fresh dill gives egg with dill and chia seeds a brighter, more herbaceous flavour. Dried dill works when fresh herbs are unavailable, but its flavour is more concentrated, so add a small amount and adjust to taste.
Serve egg with dill and chia seeds with toast, sliced tomatoes, avocado, or a simple green salad. A spoonful of plain yogurt also pairs well with the dill and makes the plate feel more substantial.
Egg with dill and chia seeds can turn dry if it is cooked over high heat or left in the pan after setting. Chia absorbs moisture too, so cook gently and take the eggs off the heat while they are just set.
Leftover egg with dill and chia seeds keeps for about 3–4 days in a covered container in the refrigerator. Refrigerate it promptly after cooking, and reheat only the portion you plan to eat.
Yes, egg with dill and chia seeds can be frozen, but the texture may become watery or rubbery after thawing. Freeze it in individual airtight portions and thaw it in the refrigerator before reheating.
Vitamins
Biotin
20µg · 67% DV
B12
1.1µg · 46% DV
B2
0.43mg · 33% DV
B5
1.4mg · 28% DV
Minerals
Selenium
22µg · 40% DV
Phosphorus
230mg · 33% DV
Iodine
35µg · 23% DV
Copper
0.15mg · 17% DV
Potassium ⭐
220mg · 6% DV
Sodium
145mg · 6% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 170 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Egg with Dill and Chia Seeds is a simple egg preparation with chopped dill and chia stirred in before cooking. It is not tied to one particular regional tradition; it fits easily into contemporary home cooking, whether made as an omelette or softly scrambled in a pan.
The dill brings a fresh, gently anise-like note to the tender egg, while chia adds a subtle seediness and can make the mixture slightly more cohesive. Serve it warm for breakfast or a quick lunch, with toast, salad or sliced tomatoes. It provides protein, and the chia contributes fibre and omega-3 fats. For a lighter plate, use just a little cooking oil and pair it with vegetables.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
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
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
3.3g
MONOUNSATURATED
4.2g
POLYUNSATURATED
2.1g
Omega 6:3 ratio 0.6:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.