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High in protein, iron, and B vitamins
In season: Spring · Summer · Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
1 piece (medium) of Meat Omelette (120 g) has 216 calories. That works out to 180 calories per 100 g. It contains 3 g of carbs, 15.6 g of protein, 15.6 g of fat and 0 g of fiber. Its 2.2 µg of B12 covers 90% of the Daily Value. Its glycemic index is 20 (low), so it raises blood sugar slowly.
A meat omelette combines beaten eggs with cooked minced meat, usually browned in a pan before the eggs are added. It is a straightforward home-style dish rather than one with a single fixed recipe: onion, herbs or spices may be mixed into the meat, and the omelette can be folded around the filling or cooked with it throughout.
Expect a tender egg centre, a lightly browned outside and savoury bites of meat. It makes a hearty breakfast, but also works for lunch or a quick supper; serve it with toast, salad or vegetables. With 13 g of protein per 100 g, it is a protein-rich choice with very little carbohydrate. For a lighter plate, use less oil and pair it with fresh vegetables.
Selected: 100 g
180
KCAL / 100G
Carbs
2.5g
· 1% DV
Protein
13g
· 26% DV
Fat
13g
· 17% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 6% · Protein 29% · Fat 65%
Vitamins
B12
1.8µg · 75% DV
Biotin
13µg · 43% DV
B2
0.28mg · 22% DV
B3
3.5mg · 22% DV
Minerals
Selenium
18µg · 33% DV
Phosphorus
180mg · 26% DV
Zinc
2mg · 18% DV
Iron
2mg · 11% DV
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.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 180 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.
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
4.2g
MONOUNSATURATED
5.7g
POLYUNSATURATED
1.3g
Omega 6:3 ratio 12.2:1
Above the ideal 4:1 (12.2:1).
Cook the minced meat in a pan until browned and fully cooked, then pour in beaten eggs. Let the eggs set over medium-low heat, gently lifting the edges so uncooked egg can run underneath. Fold the omelette once the centre is just set.
Minced beef is a popular choice for a meat omelette because it cooks quickly and is easy to fold into the eggs. Minced lamb also works well. Brown the meat first and drain excess fat if you want a less greasy omelette.
Yes, cook the meat before adding eggs to a meat omelette. Raw meat can take longer to cook through than the eggs need, leaving the omelette overdone before the filling is safe to eat. Brown the meat thoroughly, then add the eggs.
Yes, leftover roast beef works well in a meat omelette. Chop or shred the cooked beef and warm it in the pan before adding beaten eggs. Since it is already cooked, avoid frying it for long or it may become dry and chewy.
Use a well-heated nonstick pan and let the eggs set before folding a meat omelette. Keep the filling modest and drain any liquid or excess fat from the meat first. A wide spatula makes the fold easier to lift without tearing.
Serve a meat omelette with a fresh salad, sliced tomatoes, or toast for a simple meal. For a fuller breakfast, add sautéed vegetables or potatoes; the omelette’s savoury filling pairs especially well with crisp, fresh sides.
Yes, cheese is a common addition to a meat omelette. Sprinkle grated cheddar over the eggs just before folding so it melts from the residual heat. Use a moderate amount, since salty cheese can make an already seasoned meat filling taste too salty.
Yes, you can freeze a meat omelette, although the eggs may become slightly watery or rubbery after thawing. Cool it promptly, wrap it airtight, and thaw it in the refrigerator before reheating until hot throughout.
A meat omelette keeps for about 3–4 days in the refrigerator when cooled promptly and stored in a covered container. Refrigerate leftovers rather than leaving them at room temperature, and discard them if their smell or appearance changes.
Yes, a meat omelette can be a filling breakfast because it combines eggs with cooked meat. Pair it with fruit or whole-grain toast for a more varied meal, and make it ahead only if you can refrigerate and reheat it safely.
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Nutrition data compiled from USDA FoodData Central and scientific sources.