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High protein, spicy and refreshing
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
155
KCAL / 100G
Carbs
2.2g
· 6%
Protein
11.2g
· 29%
Fat
11.2g
· 65%
Fiber
0.5g
Vitamins
Biotin
20µg · 67% DV
B12
1.2µg · 50% DV
B2
0.35mg · 27% DV
B5
1.2mg · 24% DV
Minerals
Selenium
16µg · 29% DV
Phosphorus
170mg · 24% DV
Iodine
18µg · 12% DV
Iron
2mg · 11% 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
3.3g
MONOUNSATURATED
4.2g
POLYUNSATURATED
1.3g
Omega 6:3 ratio 9.2:1
Above the ideal 4:1 (9.2:1).
Yes. It also works well for lunch or dinner, especially with vegetables, yogurt, or a whole-grain side to make the meal more balanced.
Usually because of high heat or overcooking. Cooking it gently over medium-low heat helps keep the texture softer.
They can in people with spice sensitivity, reflux, or gastritis. Using less chili or swapping it for milder herbs is often easier to tolerate.
Both can work, but they give different results. Fresh mint tastes brighter, while dried mint is more concentrated and pronounced.
It can improve flavor and make the meal feel more filling, but it also raises the dish’s salt and fat content. That matters more for people watching sodium intake.
It is often more suitable after training as part of a protein-containing meal. Before exercise, some people may find it a bit heavy because of the fat, depending on portion size and tolerance.
Yes, if cooled promptly and kept in a sealed container in the fridge for a short time. Reheating gently helps preserve the texture better.
Yes, but the texture may become slightly watery or spongy after thawing. Freezing individual portions usually gives the best result.
Not necessarily. Whisking just enough to combine the eggs evenly is usually ideal; over-whisking can make the texture too foamy.
Anyone with an egg allergy should avoid it. People sensitive to spicy foods, or those advised to monitor cholesterol or fat intake, may also want to watch portion size and added ingredients.
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Nutrition data compiled from USDA FoodData Central and scientific sources.