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Omelet with Roasted Vegetables Calories
An egg omelet with roasted vegetables and protein; fat content varies with the cooking oil used.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 serving (medium) of Omelet with Roasted Vegetables (180 g) has 272 calories. That works out to 151 calories per 100 g. It contains 7.2 g of carbs, 17.1 g of protein, 18.9 g of fat and 2.2 g of fiber. Its 1.3 µg of B12 covers 53% of the Daily Value. Its glycemic index is 25 (low), so it raises blood sugar slowly.
Omelet with Roasted Vegetables Nutrition Facts
Selected: 1 serving (medium) · 180 g
272
KCAL / 180G
Carbs
7.2g
· 3% DV
Protein
17.1g
· 34% DV
Fat
18.9g
· 24% DV
Fiber
2.2g
· 8% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 11% · Protein 26% · Fat 63%
Omelet with Roasted Vegetables nutrition facts table · 1 serving (medium) (180 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 272 kcal | |
| Total fat | 18.9 g | 24% |
| Saturated fat | 5.04 g | 25% |
| Trans fat | 0.09 g | |
| Sodium | 261 mg | 11% |
| Total carbohydrate | 7.2 g | 3% |
| Fiber | 2.2 g | 8% |
| Protein | 17.1 g | 34% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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How Many Calories in 1 Serving of Omelet with Roasted Vegetables?
| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 180 g | 272 kcal |
| 1 slice (thin) | 90 g | 136 kcal |
| 100 g | 100 g | 151 kcal |
| 1 piece (small) | 100 g | 151 kcal |
| 1 serving (small) | 120 g | 181 kcal |
| 1 slice (thick) | 140 g | 211 kcal |
| 1 piece (medium) | 150 g | 227 kcal |
| 1 piece (large) | 220 g | 332 kcal |
| 1 serving (large) | 250 g | 378 kcal |
Calculated from 151 calories per 100 g.
Frequently Asked Questions About Omelet with Roasted Vegetables
How do you make an omelet with roasted vegetables?
An omelet with roasted vegetables is made by cooking beaten eggs with vegetables that have already been roasted and chopped. Warm the vegetables in a lightly oiled pan, add the eggs, and cook over low heat until the center is set.
Which vegetables go best in an omelet with roasted vegetables?
Eggplant, bell pepper, and tomato are classic choices for an omelet with roasted vegetables. Zucchini, onion, and mushrooms also work well; cook watery vegetables first so they do not make the eggs soggy.
Why is my omelet with roasted vegetables watery?
An omelet with roasted vegetables often turns watery because the vegetables release excess moisture. Drain roasted eggplant and peppers, remove some of a tomato’s watery seed pulp, and cook the vegetables briefly in the pan before adding the eggs.
How should you roast vegetables for an omelet with roasted vegetables?
For an omelet with roasted vegetables, roast the vegetables under a broiler, on a grill, or over a gas flame until tender and charred. Peel and chop them before adding; roasting first gives the omelet a smoky, concentrated flavor.
Can you add cheese to an omelet with roasted vegetables?
Yes, cheese can be added to an omelet with roasted vegetables. Sprinkle crumbled feta or grated cheddar over the eggs while they are still soft, then fold the omelet; taste before adding salt because the cheese may be salty.
How do you stop an omelet with roasted vegetables from falling apart?
To keep an omelet with roasted vegetables intact, drain the vegetables well and let the eggs set before moving them. Use a nonstick pan over moderate-low heat, then fold the omelet carefully or serve it open-faced instead of flipping.
What should you serve with an omelet with roasted vegetables?
An omelet with roasted vegetables pairs well with toast, a green salad, or sliced avocado. For brunch, add fresh fruit or potatoes; choose one or two sides so the roasted vegetables and eggs remain the focus.
Can you make an omelet with roasted vegetables ahead of time?
Yes, you can roast and chop the vegetables for an omelet with roasted vegetables ahead of time. Refrigerate them in a covered container and cook them with freshly beaten eggs when you are ready to serve for the best texture.
How long does an omelet with roasted vegetables keep in the fridge?
An omelet with roasted vegetables keeps refrigerated in a covered container for up to three to four days. Chill it promptly, then reheat only the portion you plan to eat in a skillet or microwave until steaming hot.
Can you freeze an omelet with roasted vegetables?
Yes, an omelet with roasted vegetables can be frozen, although the eggs may become slightly less tender after thawing. Cool it completely, wrap individual portions airtight, and thaw overnight in the refrigerator before reheating thoroughly.
Omelet with Roasted Vegetables Vitamins & Minerals
Vitamins
B12
1.26µg · 53% DV
Biotin
14.4µg · 48% DV
B2
0.5mg · 38% DV
B5
1.35mg · 27% DV
Minerals
Selenium
27µg · 49% DV
Phosphorus
243mg · 35% DV
Iodine
32µg · 21% DV
Copper
0.14mg · 16% DV
Sodium
261mg · 11% DV
Potassium ⭐
378mg · 11% DV
Omelet with Roasted Vegetables Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Omelet with Roasted Vegetables
To burn the 272 calories in 1 serving (medium) (180 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.
What is Omelet with Roasted Vegetables?
Omelet with Roasted Vegetables brings beaten eggs together with vegetables roasted until tender and lightly smoky. It is a flexible home-cooked dish rather than a recipe tied to one specific region; peppers, tomatoes or aubergines are common choices, folded into the eggs or spooned through as they cook. The soft eggs contrast with the vegetables’ sweet, charred edges. Serve it warm for breakfast or brunch, with toast, or make it a simple lunch alongside a green salad. It provides protein, while its fat content depends partly on how much cooking oil you use. For a lighter plate, cook it in a non-stick pan with a little oil and add extra fresh vegetables on the side.
How Nutritious Is Omelet with Roasted Vegetables?
Nutrient density
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
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.
Is Omelet with Roasted Vegetables 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 Roasted Vegetables Contain Allergens?
Contains these allergens:
Which Diets Is Omelet with Roasted Vegetables 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 Roasted Vegetables Fat Profile
SATURATED
5.04g
MONOUNSATURATED
7.38g
POLYUNSATURATED
2.88g
Omega 6:3 ratio 11:1
Above the ideal 4:1 (11:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.