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Omelette (2 eggs, 1 egg white, lor cheese, parsley, olive oil) Calories
High protein, healthy fats, low carb, source of calcium and B vitamins
CALORIES
GI
POTASSIUM
FIBER
Omelette (2 eggs, 1 egg white, lor cheese, parsley, olive oil) Nutrition Facts
Selected: 100 g
170
KCAL / 100G
Carbs
2g
· 5%
Protein
13.5g
· 32%
Fat
12g
· 63%
Fiber
0.5g
Omelette (2 eggs, 1 egg white, lor cheese, parsley, olive oil) Vitamins & Minerals
Vitamins
Biotin
18µg · 60% DV
Vitamin K
65µg · 54% DV
B12
1.1µg · 46% DV
B2
0.35mg · 27% DV
Minerals
Selenium
16µg · 29% DV
Phosphorus
170mg · 24% DV
Calcium
160mg · 16% DV
Iodine
18µg · 12% DV
Omelette (2 eggs, 1 egg white, lor cheese, parsley, olive oil) Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Omelette (2 eggs, 1 egg white, lor cheese, parsley, olive oil) 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 (2 eggs, 1 egg white, lor cheese, parsley, olive oil) Contain Allergens?
Contains these allergens:
Which Diets Is Omelette (2 eggs, 1 egg white, lor cheese, parsley, olive oil) 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
— Not suitable
Low FODMAP
— Not suitable
Omelette (2 eggs, 1 egg white, lor cheese, parsley, olive oil) Fat Profile
SATURATED
3.2g
MONOUNSATURATED
6.5g
POLYUNSATURATED
1.3g
Omega 6:3 ratio 6.1:1
Above the ideal 4:1 (6.1:1).
Foods Similar to Omelette (2 eggs, 1 egg white, lor cheese, parsley, olive oil)
Omelette (2 eggs, 1 egg white, lor cheese, parsley, olive oil) — Frequently Asked Questions
Why does an omelette turn watery, and how can I prevent it?
Starting with a pan that is not hot enough or adding wet fillings can make it release water. Draining the curd cheese well and cooking briefly over medium heat helps keep the texture firm.
Is this omelette only for breakfast, or can it work for other meals too?
It works well for lunch or dinner too, especially when you add vegetables on the side. A salad or sliced tomatoes and cucumbers can make it feel more complete.
Is this omelette better before or after a workout?
It is often more useful after training because its protein can support recovery. Before exercise, it may sit better if the portion is moderate and paired with an easy-to-digest carbohydrate.
Can I make this omelette ahead of time and store it?
Yes, you can cook it in advance and refrigerate it in a sealed container once cooled. Because it contains eggs and dairy, it should not be left at room temperature for long.
Does reheating an omelette ruin its nutrition?
Reheating does not meaningfully reduce the protein content. The main downside is texture, since too much heat can make it dry and rubbery.
Do I need to eat bread with this omelette?
No, bread is optional. If you want a more filling meal or more balanced energy, whole-grain bread or another minimally processed carbohydrate can pair well with it.
What changes if I use a different cheese instead of curd cheese?
The taste, saltiness, and richness will change depending on the cheese. Curd cheese usually keeps the omelette lighter and softer than firmer, saltier cheeses.
How do I keep the omelette from sticking to the pan?
Use a nonstick pan and spread the olive oil evenly before adding the eggs. Letting the pan heat first also makes sticking less likely.
Is it okay to eat an omelette like this every day?
It can fit into a healthy routine if your overall diet is balanced. Still, rotating protein sources is a good idea for variety and a broader nutrient intake.
Who should be careful with this omelette?
Anyone with egg or dairy allergy should avoid it. People who have been told by a clinician to limit eggs or higher-fat foods should follow their individual advice.
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Nutrition data compiled from USDA FoodData Central and scientific sources.