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Protein source, quick breakfast, low carb
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
143
KCAL / 100G
Carbs
1.2g
· 4%
Protein
10.2g
· 30%
Fat
10.1g
· 66%
Fiber
0g
Vitamins
Biotin
20µg · 67% DV
B12
1.1µg · 46% DV
Vitamin A
180µg · 20% DV
B5
1mg · 20% DV
Minerals
Selenium
20µg · 36% DV
Phosphorus
130mg · 19% DV
Iodine
24µg · 16% DV
Zinc
1mg · 9% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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
3.1g
MONOUNSATURATED
4.2g
POLYUNSATURATED
1.4g
Omega 6:3 ratio 15:1
Above the ideal 4:1 (15:1).
Beat the egg thoroughly with a fork and cook it in a preheated pan over medium-low heat. Very high heat makes omelettes set too quickly and turn rubbery; covering the pan briefly can help the top cook gently.
Adding milk does not automatically make an omelette healthier; it mainly changes the texture and flavour. A small splash of water can also create a lighter texture without adding dairy.
Both work well, so the better choice depends on flavour and cooking preference. Butter gives a richer taste, while olive oil pairs especially well with vegetables and herbs.
Use a non-stick or well-seasoned pan, add a little fat, and let the pan warm over medium-low heat before adding the egg. Avoid using excessive heat, which can make egg proteins stick and toughen quickly.
Spinach, mushrooms, peppers, courgette, tomatoes and fresh herbs are all good options. Cook watery vegetables briefly first so they do not release excess liquid into the omelette.
Yes. An omelette can make a quick lunch, light dinner, or post-workout meal; pairing it with vegetables, salad, or a whole-grain side can make it more satisfying.
For most people, a small plain omelette is fine in the evening. If you have reflux or are sensitive to late meals, avoid large portions, heavy fried fillings, and very spicy additions.
A cooked omelette can usually be refrigerated in a sealed container for 3 to 4 days once cooled promptly. Do not keep it if it has been left at room temperature for more than two hours.
Yes, although its texture may become slightly watery or rubbery after thawing. Freeze individual portions in airtight containers, thaw them in the refrigerator, and reheat until piping hot.
No. Shell colour alone does not determine the nutritional quality of an egg; differences are more related to the hen’s feed, production conditions, and freshness.
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Nutrition data compiled from USDA FoodData Central and scientific sources.