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Omelet with Dill, Parsley and Feta Calories
Source of protein and calcium
CALORIES
GI
POTASSIUM
FIBER
Omelet with Dill, Parsley and Feta Nutrition Facts
Selected: 100 g
176
KCAL / 100G
Carbs
2.1g
· 5%
Protein
12.7g
· 29%
Fat
13.1g
· 66%
Fiber
0.5g
Omelet with Dill, Parsley and Feta Vitamins & Minerals
Vitamins
B12
1.18µg · 49% DV
Vitamin K
55µg · 46% DV
Biotin
10.5µg · 35% DV
B2
0.38mg · 29% DV
Minerals
Selenium
24µg · 44% DV
Phosphorus
237mg · 34% DV
Calcium
202mg · 20% DV
Iodine
30µg · 20% DV
Omelet with Dill, Parsley and Feta Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Omelet with Dill, Parsley and Feta 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 Omelet with Dill, Parsley and Feta Contain Allergens?
Contains these allergens:
Which Diets Is Omelet with Dill, Parsley and Feta Good For?
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
Omelet with Dill, Parsley and Feta Fat Profile
SATURATED
5.1g
MONOUNSATURATED
5.4g
POLYUNSATURATED
1.6g
Omega 6:3 ratio 11.3:1
Above the ideal 4:1 (11.3:1).
Foods Similar to Omelet with Dill, Parsley and Feta
Omelet with Dill, Parsley and Feta — Frequently Asked Questions
How can I keep a dill, parsley and feta omelet from sticking to the pan?
Preheat a non-stick pan over medium-low heat and lightly coat it with fat before adding the eggs. Let the omelet set before moving it; high heat makes the outside catch before the center cooks.
When should dill and parsley be added to an omelet?
Stir the herbs into the beaten eggs just before cooking to preserve their fresh flavor. Saving a small amount for the finished omelet gives a brighter aroma.
Why can feta omelet taste overly salty?
Feta is usually salty on its own, so extra salt in the egg mixture is often unnecessary. Taste the cheese first and season at the end; rinsing feta briefly can also soften its saltiness.
How do I prevent a herb omelet from becoming watery?
Wash herbs ahead of time and dry them thoroughly, since surface water can dilute the eggs. Add crumbled feta once the eggs have begun to set rather than mixing in a large amount too early.
Can dill, parsley and feta omelet be made ahead?
A cooked omelet can be refrigerated in a sealed container for a short period and reheated gently. It is best eaten freshly made, as the herbs lose freshness and the egg texture becomes firmer over time.
Can a feta omelet be frozen?
It can be frozen, but thawing often makes eggs weep water or turn rubbery. Refrigerating leftovers briefly is usually a better option for texture and flavor.
What goes well with a dill, parsley and feta omelet?
Tomatoes, cucumber, leafy salad, or roasted vegetables add freshness and contrast the salty cheese. For a more substantial meal, pair it with whole-grain toast, potatoes, or a bean salad.
Is this omelet a good post-workout meal?
Eggs and feta provide protein, making the omelet a useful component of a post-exercise meal. After hard or prolonged training, adding a carbohydrate food such as fruit, bread, or potatoes can better support recovery.
Is a feta omelet better than a plain omelet?
Neither is automatically better: feta adds flavor and protein, while also bringing more salt and saturated fat. A plain omelet is easier to season to your needs, whereas feta offers convenience and a stronger savory taste.
Who should be careful with dill, parsley and feta omelet?
People with egg or milk allergy should avoid it. Those who limit sodium may need a smaller amount of feta, and people with lactose intolerance should judge it by their own tolerance, even though some tolerate aged cheeses better than milk.
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Nutrition data compiled from USDA FoodData Central and scientific sources.