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High protein, low carb, healthy fats
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
120
KCAL / 100G
Carbs
1.2g
· 4%
Protein
11.5g
· 37%
Fat
8.2g
· 59%
Fiber
0g
Vitamins
Biotin
22µg · 73% DV
B12
0.9µg · 38% DV
B2
0.35mg · 27% DV
B5
1.1mg · 22% DV
Minerals
Selenium
24µg · 44% DV
Phosphorus
155mg · 22% 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
✓ 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
2.5g
MONOUNSATURATED
3.1g
POLYUNSATURATED
1.3g
Omega 6:3 ratio 13.8:1
Above the ideal 4:1 (13.8:1).
Eggs can release water if they are cooked too hot or for too long. Use medium-low heat and take the omelette off the pan while it is just set for a better texture.
A small splash of milk or water can soften the texture, but too much can make it watery. Beating the eggs well and using a preheated pan usually matters more for lift.
Its protein content makes it a practical post-workout meal for many people. Before training, it may feel easier to digest if kept simple and not cooked with lots of added fat.
Yes, an omelette can work as an evening meal or snack. If you want it to feel lighter, pair it with vegetables rather than heavy, greasy sides.
A cooked omelette usually keeps for 1 to 2 days in a sealed container in the refrigerator. Reheat it thoroughly and do not leave it at room temperature for long.
Yes, but the texture may become softer or slightly watery after thawing. Freezing in individual portions and thawing gently tends to give the best result.
Vegetables add volume and can make the meal more satisfying. Depending on your needs, sides like whole-grain toast, avocado, or yogurt can round it out well.
The eggs themselves are similar; the main difference usually comes from how they are cooked and what is added. Extra butter, cheese, or oil can change the overall meal more than the egg format does.
No, that is too simplistic. For many people, overall dietary pattern matters more, but anyone managing cholesterol or heart disease should follow personal medical advice on portion size and frequency.
People with an egg allergy should avoid them. Those at higher food-safety risk should also make sure the eggs are fully cooked rather than runny.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.