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High protein, omega-3 boosted, healthy fats
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
180
KCAL / 100G
Carbs
1.1g
· 2%
Protein
11.5g
· 25%
Fat
14.5g
· 73%
Fiber
0.7g
Vitamins
Biotin
22µg · 73% DV
B12
1.1µg · 46% DV
B2
0.35mg · 27% DV
B5
1.2mg · 24% DV
Minerals
Selenium
28µg · 51% DV
Phosphorus
170mg · 24% DV
Iodine
28µg · 19% DV
Iron
2mg · 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
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
3.2g
MONOUNSATURATED
5.6g
POLYUNSATURATED
5.7g
Omega 6:3 ratio 1.7:1
Below the ideal 4:1 — a good omega balance.
Use low to medium heat rather than high heat. Eggs can turn rubbery quickly, and gentler cooking helps preserve both texture and the mild nutty flavor of flaxseed oil.
It can work for either. Its protein content can fit a post-workout meal, while at breakfast it may help with satiety; some people prefer adding a carbohydrate source after training for a more balanced recovery meal.
Usually yes, but only slightly. Flaxseed oil can add a mild nutty note, especially if the eggs are cooked gently rather than over high heat.
Vegetables are an easy match and add volume and variety. Depending on your goal, you could also pair them with whole-grain toast, yogurt, fruit, or avocado.
They should be stored in a sealed container and eaten fairly soon. As a general food-safety rule, cooked egg dishes are best eaten the same day or within 1–2 days if refrigerated promptly.
Yes, in some cooked forms, but the texture may suffer after thawing. For the best quality, egg dishes like this are usually better fresh.
No, not automatically. Overall diet pattern matters more for many people, but anyone with lipid disorders, diabetes, or cardiovascular risk should discuss intake with a clinician or dietitian.
No. The oil changes the fat profile and flavor, but it does not damage the egg protein itself.
Because it is made from recognizable kitchen ingredients such as eggs and oil, with little industrial alteration. That makes it much less processed than ready-to-eat ultra-processed products.
Anyone with an egg allergy should avoid it. People who get reflux, nausea, or digestive discomfort from richer foods may also tolerate smaller portions better.
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.