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Omelet with cheddar and red-green peppers Calories
Source of protein, vitamin B12 and vitamin C
CALORIES
GI
POTASSIUM
FIBER
Omelet with cheddar and red-green peppers Nutrition Facts
Selected: 100 g
171
KCAL / 100G
Carbs
2.6g
· 6%
Protein
13.1g
· 31%
Fat
12.1g
· 63%
Fiber
0.7g
Omelet with cheddar and red-green peppers Vitamins & Minerals
Vitamins
Biotin
16µg · 53% DV
B12
1.15µg · 48% DV
Vitamin C
27mg · 30% DV
B2
0.35mg · 27% DV
Minerals
Selenium
23µg · 42% DV
Phosphorus
235mg · 34% DV
Iodine
30µg · 20% DV
Calcium
185mg · 19% DV
Omelet with cheddar and red-green peppers Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Omelet with cheddar and red-green peppers Processed?
NOVA 3
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 Omelet with cheddar and red-green peppers Contain Allergens?
Contains these allergens:
Which Diets Is Omelet with cheddar and red-green peppers 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
Omelet with cheddar and red-green peppers Fat Profile
SATURATED
5.1g
MONOUNSATURATED
4.65g
POLYUNSATURATED
1.45g
Omega 6:3 ratio 13.9:1
Above the ideal 4:1 (13.9:1).
Foods Similar to Omelet with cheddar and red-green peppers
Omelet with cheddar and red-green peppers — Frequently Asked Questions
How can I keep a cheddar and red-green pepper omelet from becoming watery?
Sauté the peppers before adding the eggs so most of their released moisture evaporates. Avoid overcrowding the pan and serve the omelet soon after cooking for the best texture.
When should cheddar be added to a pepper omelet?
Add it when the eggs are mostly set so it melts evenly without sticking or separating too much. Covering the pan briefly can melt the cheese without overcooking the eggs.
How do I stop this omelet from turning rubbery?
Cook it gently over medium-low heat and remove it from the heat while the center is just set. High heat and prolonged cooking make egg proteins tighten, producing a dry, rubbery texture.
Can a cheddar and pepper omelet be made ahead and stored?
A cooked omelet can be refrigerated in a sealed container and reheated until hot throughout. It is best eaten fresh, though, because the peppers can release moisture during storage.
Can I freeze a cheddar and pepper omelet?
Yes, but freezing can make the eggs slightly spongy and the peppers softer after thawing. Freeze individual portions and thaw them in the refrigerator before reheating.
What is the benefit of using both red and green peppers in an omelet?
Red pepper brings a sweeter, softer flavor, while green pepper adds a sharper, more savory note. Using both creates contrast that helps balance the richness of cheddar and eggs.
What goes well with a cheddar and pepper omelet?
A crisp salad with tomatoes, cucumber, and leafy greens adds freshness to the rich omelet. Whole-grain toast works well for a more substantial meal, while avocado or extra vegetables suit a lower-carb plate.
Is this omelet a good meal after exercise?
Its egg and cheese protein can fit into a post-workout meal. After long or high-intensity exercise, add a carbohydrate source such as fruit, potatoes, or grains if you need to replenish energy.
Does a cheddar omelet automatically raise cholesterol?
No single food determines blood cholesterol on its own; overall eating patterns, genetics, and lifestyle all matter. People with high cholesterol or cardiovascular disease should consider eggs and saturated-fat-rich foods within their individual medical advice.
Who should be careful with cheddar and red-green pepper omelets?
Anyone with an egg or milk allergy should avoid it. People with lactose intolerance may not tolerate cheddar well, and peppers can trigger discomfort for some people with reflux or sensitive digestion.
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Nutrition data compiled from USDA FoodData Central and scientific sources.