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High-protein, lower-fat omelette
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
97
KCAL / 100G
Carbs
1.1g
· 4%
Protein
10.9g
· 42%
Fat
6.1g
· 54%
Fiber
0g
Vitamins
Biotin
17µg · 57% DV
B12
0.7µg · 29% DV
B2
0.33mg · 25% DV
B5
1.1mg · 22% DV
Minerals
Selenium
20µg · 36% DV
Phosphorus
140mg · 20% DV
Iodine
25µg · 17% 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
2g
MONOUNSATURATED
2g
POLYUNSATURATED
0.8g
Omega 6:3 ratio 11.7:1
Above the ideal 4:1 (11.7:1).
It often happens when the eggs are overbeaten, cooked over heat that is too high, or salted too early. Cooking gently over medium-low heat usually gives a firmer, less watery texture.
It works well at lunch, dinner, or as a quick snack because it is easy to prepare and protein-rich. After training, pairing it with a carbohydrate source like toast, fruit, or potatoes can make the meal more balanced.
This mix keeps the flavor and nutrients of the yolk while making the omelette lighter in fat than using more whole eggs. The extra egg white also increases protein without adding another yolk.
Not necessarily. Fluffiness depends more on how much air you whisk in and how gently you cook it; too much milk can actually make it loose and watery.
A cooked omelette is best eaten within 1 to 2 days when stored in a sealed container in the refrigerator. Reheat it thoroughly before eating.
Yes, a cooked omelette can be frozen for a short time, but the texture may become rubbery or slightly watery after thawing. Simpler omelettes usually freeze better than heavily filled ones.
Spinach, mushrooms, tomatoes, peppers, and fresh herbs pair well with eggs. Cheese and processed meats add flavor too, but they can also raise the salt and fat content of the meal.
For most people, a plain or vegetable omelette is not especially heavy in the evening. It may feel less comfortable if it is fried in a lot of oil or filled with rich, salty ingredients.
Anyone with an egg allergy should avoid it completely. People who are particularly sensitive to dietary cholesterol may also want to discuss egg intake with a healthcare professional.
Yes. It is basically made by cracking, whisking, and cooking eggs, so it fits the minimally processed category unless you add heavily processed fillings or sauces.
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Nutrition data compiled from USDA FoodData Central and scientific sources.