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High-protein omelette made with 4 whole eggs and 1 egg white
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
146
KCAL / 100G
Carbs
0.9g
· 3%
Protein
12.1g
· 34%
Fat
10.1g
· 63%
Fiber
0g
Vitamins
Biotin
19µg · 63% DV
B12
1.05µg · 44% DV
B2
0.42mg · 32% DV
B5
1.45mg · 29% DV
Minerals
Selenium
30µg · 55% DV
Iodine
44µg · 29% DV
Phosphorus
190mg · 27% 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
✓ 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
3.15g
MONOUNSATURATED
4.15g
POLYUNSATURATED
1.55g
Omega 6:3 ratio 16.9:1
Above the ideal 4:1 (16.9:1).
It is a convenient post-workout meal because eggs provide complete protein for muscle repair. Before training, keep the serving moderate and allow time to digest if you are sensitive to rich foods.
It can contribute useful high-quality protein, but muscle gain depends on total daily protein intake, enough energy, and consistent resistance training. Adding a carbohydrate food can be useful after hard sessions to support recovery.
Use a well-maintained non-stick pan and preheat it briefly over medium-low heat. Let the egg set before moving it, and use a silicone spatula rather than scraping aggressively.
Overcooking and high heat are the usual causes. Cook gently and remove it while it still looks slightly soft, as residual heat will finish the cooking.
Spinach, peppers, mushrooms and tomatoes add volume, fibre and a broader range of micronutrients. Cook watery vegetables briefly first so they do not make the omelette soggy.
Yes, cheese can add flavour and extra protein. Keep the amount modest if you are watching sodium or saturated fat, and choose a variety that fits your overall meal plan.
Refrigerate it in a covered container within two hours of cooking and generally eat it within three to four days. Reheat until it is steaming hot throughout.
Yes, although the texture may become softer or slightly watery after thawing. Cool it completely, wrap it tightly, and avoid using too many high-water vegetables for better results.
Undercooked egg can carry a risk of foodborne illness. Pregnant people, young children, older adults and anyone with a weakened immune system should choose eggs cooked until both the white and yolk are set.
Not necessarily. Egg whites are a lean protein choice, while whole eggs also provide nutrients such as choline and naturally occurring fat; the better option depends on your goals, appetite and overall diet.
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Nutrition data compiled from USDA FoodData Central and scientific sources.