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🍳

Low GI

Omelette (Egg, medium) Calories

High in protein and B12, quick breakfast

CALORIES

154kcal

GI

0low

POTASSIUM

126mg

FIBER

0g

Omelette (Egg, medium) Nutrition Facts

Selected: 100 g

154

KCAL / 100G

Carbs

1.6g

· 4%

Protein

11.5g

· 30%

Fat

11.2g

· 66%

Fiber

0g

Omelette (Egg, medium) Vitamins & Minerals

Vitamins

Biotin

20µg · 67% DV

B12

1.1µg · 46% DV

B2

0.35mg · 27% DV

B5

1.1mg · 22% DV

Minerals

Selenium

22µg · 40% DV

Phosphorus

170mg · 24% DV

Iodine

24µg · 16% DV

Zinc

1mg · 9% DV

Omelette (Egg, medium) Glycemic Index

GLYCEMIC INDEX

0
Low
0 Low5570100

GLYCEMIC LOAD

0
Low

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

Is Omelette (Egg, medium) 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 (Egg, medium) 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 (Egg, medium) 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 (Egg, medium) Fat Profile

SATURATED

3.3g

MONOUNSATURATED

4.2g

POLYUNSATURATED

1.4g

⚖️

Omega 6:3 ratio 15:1

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

Foods Similar to Omelette (Egg, medium)

🥚

Egg

143 kcal

🍲

Chicken Soup

45 kcal

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Protein Powder

380 kcal

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Fried Eggs (Butter)

190 kcal

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Menemen

95 kcal

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Green Beans with Meat

85 kcal

🍆🥩

Ali Nazik

145 kcal

🧴

Collagen powder

370 kcal

Omelette (Egg, medium) — Frequently Asked Questions

Why does an omelette turn watery, and how can you prevent it?

A crowded pan, low heat, or raw vegetables that release moisture can make an omelette watery. Sautéing fillings first and cooking the eggs briefly over medium heat usually helps.

Does overcooking an omelette damage its protein?

Cooking does not remove the protein; it changes its structure. Overcooking mainly affects texture, making the omelette drier and tougher.

Is an omelette better before or after a workout?

Because it provides protein, an omelette is often more useful after training as part of recovery. Before exercise, its fat content may feel heavy for some people, so portion size and side foods matter.

Can you eat an omelette at night?

Yes, an omelette can fit into an evening meal. If you want it lighter, keep the added fat modest and avoid very heavy fillings or sauces.

How long does a cooked omelette keep in the fridge?

A cooked omelette is best stored in a sealed container in the fridge and eaten within 1 to 2 days. It should not be left at room temperature for long.

Can a cooked omelette be frozen?

Yes, but the texture may become slightly spongy after thawing. Plain omelettes or those with simple fillings usually freeze better than heavily filled ones.

What foods pair well with an omelette for a more balanced meal?

Vegetables add volume and make the meal more satisfying. Depending on your goal, pairing it with whole-grain bread, yogurt, or avocado can make the meal feel more complete.

Is an omelette healthier than boiled eggs?

The main difference is usually the cooking method and what gets added. A plain omelette and boiled eggs are nutritionally similar at baseline, but cheese, processed meats, or extra oil can change the overall profile a lot.

Is it okay to eat an omelette every day?

For many healthy people, an omelette can be part of a balanced routine in sensible portions. It is still a good idea to vary your protein sources and include different vegetables across the week.

Who should be careful with omelettes?

Anyone with an egg allergy should avoid them. People at higher risk from foodborne illness should also choose fully cooked omelettes rather than runny ones.

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Nutrition data compiled from USDA FoodData Central and scientific sources.