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🍳

Low GI

Omelette (1 egg) Calories

Protein source, quick breakfast, low carb

CALORIES

143kcal

GI

30low

POTASSIUM

126mg

FIBER

0g

Omelette (1 egg) Nutrition Facts

Selected: 100 g

143

KCAL / 100G

Carbs

1.2g

· 4%

Protein

10.2g

· 30%

Fat

10.1g

· 66%

Fiber

0g

Omelette (1 egg) Vitamins & Minerals

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

Omelette (1 egg) Glycemic Index

GLYCEMIC INDEX

30
Low
0 Low5570100

GLYCEMIC LOAD

0.4
Low

Accounts for portion size — a more realistic measure than GI alone.

Is Omelette (1 egg) 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 Omelette (1 egg) Contain Allergens?

Contains these allergens:

Gluten free
Dairy free
Eggs yes
Peanuts free
Tree nuts free
Fish free
Soy free
Sesame free

Which Diets Is Omelette (1 egg) Good For?

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

Omelette (1 egg) Fat Profile

SATURATED

3.1g

MONOUNSATURATED

4.2g

POLYUNSATURATED

1.4g

⚖️

Omega 6:3 ratio 15:1

Above the ideal 4:1 (15:1).

Foods Similar to Omelette (1 egg)

🥚

Egg

143 kcal

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Chicken Soup

45 kcal

🥤

Protein Powder

380 kcal

🍳

Fried Eggs (Butter)

190 kcal

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Menemen

95 kcal

🥘

Green Beans with Meat

85 kcal

🍆🥩

Ali Nazik

145 kcal

🧴

Collagen powder

370 kcal

Omelette (1 egg) — Frequently Asked Questions

How can I make a one-egg omelette fluffier?

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.

Does adding milk make an omelette healthier?

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.

Is butter or olive oil better for cooking an omelette?

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.

How do I stop an omelette from sticking to the pan?

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.

Which vegetables work best in a one-egg omelette?

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.

Can I eat an omelette at times other than breakfast?

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.

Is it hard to digest an omelette at night?

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.

How long does a cooked omelette keep in the fridge?

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.

Can a cooked omelette be frozen?

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.

Is an omelette made with brown eggs more nutritious than one made with white eggs?

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.