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Low-oil mushroom and scallion omelet Calories
Good source of protein and B vitamins
CALORIES
GI
POTASSIUM
FIBER
Low-oil mushroom and scallion omelet Nutrition Facts
Selected: 100 g
117
KCAL / 100G
Carbs
2.7g
· 9%
Protein
10.2g
· 35%
Fat
7.1g
· 56%
Fiber
0.7g
Low-oil mushroom and scallion omelet Vitamins & Minerals
Vitamins
B12
0.88µg · 37% DV
Biotin
8.2µg · 27% DV
B2
0.32mg · 25% DV
B5
1.25mg · 25% DV
Minerals
Selenium
22µg · 40% DV
Phosphorus
154mg · 22% DV
Iodine
25µg · 17% DV
Zinc
1mg · 9% DV
Low-oil mushroom and scallion omelet Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Low-oil mushroom and scallion omelet 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 Low-oil mushroom and scallion omelet Contain Allergens?
Contains these allergens:
Which Diets Is Low-oil mushroom and scallion omelet 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
Low-oil mushroom and scallion omelet Fat Profile
SATURATED
2.05g
MONOUNSATURATED
2.75g
POLYUNSATURATED
1.08g
Omega 6:3 ratio 11.9:1
Above the ideal 4:1 (11.9:1).
Foods Similar to Low-oil mushroom and scallion omelet
Low-oil mushroom and scallion omelet — Frequently Asked Questions
How can I cook a low-oil mushroom and scallion omelet without making it watery?
Cook the mushrooms first in a wide, hot pan until their released moisture has evaporated. Add the scallions near the end, then pour in the eggs for a firmer, less watery omelet.
Why do mushrooms turn rubbery in an omelet?
Mushrooms can become rubbery when the pan is overcrowded or not hot enough, causing them to steam rather than sauté. Cook them in a single layer over moderately high heat before adding the eggs.
How do I fully cook the omelet without drying out the eggs?
Cook it over medium-low heat and cover the pan briefly once the edges are set. The trapped steam gently finishes the top without overcooking the bottom.
Is a mushroom and scallion omelet better before or after a workout?
Its protein makes it a useful post-workout meal, especially when paired with a carbohydrate food such as fruit, potatoes, or whole-grain toast. Before exercise, a smaller portion may be more comfortable for people who find eggs filling.
What goes well with a mushroom and scallion omelet?
Fresh vegetables such as tomatoes, peppers, cucumber, or leafy greens add volume and variety. Pair it with whole-grain toast or potatoes for a more substantial meal, or avocado and salad for a lower-carbohydrate option.
Can I add raw mushrooms and scallions directly to the eggs?
Yes, but raw mushrooms release water as they cook and may make the omelet soft or wet. Sautéing them first improves both flavor and texture.
How long does cooked mushroom and scallion omelet keep in the fridge?
Cool it within two hours, refrigerate it in a sealed container, and eat it within 3 to 4 days. Reheat until hot throughout, and do not leave it at room temperature for extended periods.
Can cooked mushroom and scallion omelet be frozen?
Yes, although the mushrooms may release moisture after thawing and the omelet can become softer. Freeze individual portions in airtight containers, thaw in the refrigerator, and reheat thoroughly.
Will a low-oil omelet always stick to the pan?
No. A properly preheated nonstick pan, a small amount of oil, and medium-low heat greatly reduce sticking. Let the egg set before trying to lift or fold it.
Is this omelet unsuitable for everyone concerned about cholesterol?
Not necessarily; egg dishes can fit into a balanced diet for many people. People with high cholesterol, cardiovascular disease, or individualized medical nutrition advice should discuss their usual egg intake with a qualified healthcare professional.
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Nutrition data compiled from USDA FoodData Central and scientific sources.