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Protein-rich eggs with fresh green onion flavor
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
140
KCAL / 100G
Carbs
2g
· 6%
Protein
9.5g
· 28%
Fat
10g
· 66%
Fiber
0.5g
Vitamins
Biotin
22µg · 73% DV
Vitamin K
60µg · 50% DV
B12
1.1µg · 46% DV
B2
0.32mg · 25% DV
Minerals
Selenium
25µg · 45% DV
Phosphorus
145mg · 21% DV
Iodine
25µg · 17% DV
Zinc
1mg · 9% 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
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
3.1g
MONOUNSATURATED
4.1g
POLYUNSATURATED
1.4g
Omega 6:3 ratio 9.2:1
Above the ideal 4:1 (9.2:1).
Cook them over low to medium heat and stir gently so the eggs set slowly. Add the white parts of the onion first and the green tops near the end for a fresher texture.
Green onions can become sharp or bitter when cooked too long over high heat. Sauté them briefly, then add the eggs before the onions brown.
They work well with a tomato salad, yogurt, roasted vegetables, or whole-grain toast. A lemony salad is especially useful for balancing the rich egg flavor.
They can fit well after exercise as a protein-containing meal, especially when paired with a carbohydrate food such as bread, potatoes, or fruit. A heavily fried version may feel uncomfortable immediately before intense training.
For most people, it can be a satisfying evening meal when prepared lightly and eaten in a comfortable portion. Individual tolerance matters, particularly for people who experience reflux or indigestion with onions.
Cool them promptly, refrigerate in a covered container, and eat them within a short time for the best quality. Reheat leftovers thoroughly and avoid leaving them at room temperature for extended periods.
They can be frozen, but the eggs may become watery or rubbery after thawing. Freshly cooked eggs usually have a much better texture and flavor.
Undercooked eggs may carry a foodborne illness risk, particularly for pregnant people, young children, older adults, and those with weakened immune systems. These groups should choose eggs cooked until both the white and yolk are fully set.
Eggs do not affect everyone’s blood cholesterol in the same way, and the overall diet matters greatly. People managing high cholesterol or cardiovascular disease should follow individualized advice from a qualified clinician.
Cheese pairs naturally with eggs and green onion and can make the dish more satisfying. Choose the amount carefully, as salty cheeses can quickly make the meal high in sodium.
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.