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Omelet with dill, parsley, tomato and pepper Calories
Protein-rich vegetable omelet
CALORIES
GI
POTASSIUM
FIBER
Omelet with dill, parsley, tomato and pepper Nutrition Facts
Selected: 100 g
125
KCAL / 100G
Carbs
2.6g
· 8%
Protein
10.2g
· 33%
Fat
8.1g
· 59%
Fiber
0.8g
Omelet with dill, parsley, tomato and pepper Vitamins & Minerals
Vitamins
B12
0.95µg · 40% DV
Biotin
10µg · 33% DV
Vitamin K
38µg · 32% DV
B2
0.36mg · 28% DV
Minerals
Selenium
22µg · 40% DV
Phosphorus
155mg · 22% DV
Iodine
24µg · 16% DV
Iron
2mg · 11% DV
Omelet with dill, parsley, tomato and pepper Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Omelet with dill, parsley, tomato and pepper 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, tomato and pepper Contain Allergens?
Contains these allergens:
Which Diets Is Omelet with dill, parsley, tomato and pepper 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 dill, parsley, tomato and pepper Fat Profile
SATURATED
2.55g
MONOUNSATURATED
3.25g
POLYUNSATURATED
1.35g
Omega 6:3 ratio 14.4:1
Above the ideal 4:1 (14.4:1).
Foods Similar to Omelet with dill, parsley, tomato and pepper
Omelet with dill, parsley, tomato and pepper — Frequently Asked Questions
Can this omelet be made ahead and eaten later?
Yes, you can cook it in advance, cool it promptly, and store it in the fridge for later. Reheat gently over low heat to keep the eggs from turning rubbery.
Can this omelet be frozen?
It can be frozen, but tomato and pepper may release water after thawing and soften the texture. For best quality, short-term refrigeration is usually the better option.
How do I stop the omelet from becoming watery?
Tomato and pepper contain a lot of moisture, so it helps to sauté them briefly first. Letting excess water evaporate before adding the eggs gives a firmer omelet.
When should I add the dill and parsley?
Adding them near the end of cooking usually preserves their color and fresh flavor better. If they go in too early, their taste can fade.
Is this omelet better before or after a workout?
It can work at either time. A lighter portion may feel better before training, while after training it can fit well into a protein-containing meal.
Is it okay to eat this omelet at night?
Yes, for most people it can be a practical evening meal, especially if you keep added fats and heavy sides moderate. If you have sensitive digestion, a smaller portion may be more comfortable.
What goes well with this omelet?
It pairs well with yogurt, avocado, olives, or a large salad for a balanced meal. If you want it to be more filling, add something like whole grain bread on the side.
What is the practical difference between this and menemen?
An omelet is usually more set and egg-forward, while menemen is softer, looser, and juicier from the vegetables. The choice mostly comes down to preferred texture and how you like to serve it.
Does cooking it on high heat give a better result?
Usually not. High heat can toughen the outside quickly and leave the omelet dry, while medium-low heat gives a softer texture.
Who should be careful with this omelet?
Anyone with an egg allergy should avoid it. People with reflux or a sensitive stomach may also find that tomato and pepper trigger symptoms, so tolerance matters.
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Nutrition data compiled from USDA FoodData Central and scientific sources.