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High in protein and B12, quick breakfast
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
154
KCAL / 100G
Carbs
1.6g
· 4%
Protein
11.5g
· 30%
Fat
11.2g
· 66%
Fiber
0g
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
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
1.4g
Omega 6:3 ratio 15:1
Above the ideal 4:1 (15:1).
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.
Cooking does not remove the protein; it changes its structure. Overcooking mainly affects texture, making the omelette drier and tougher.
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.
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.
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.
Yes, but the texture may become slightly spongy after thawing. Plain omelettes or those with simple fillings usually freeze better than heavily filled ones.
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.
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.
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.
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.