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High-protein, lower-fat omelette
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
110
KCAL / 100G
Carbs
1.2g
· 4%
Protein
11.5g
· 40%
Fat
7.2g
· 56%
Fiber
0g
Vitamins
B12
0.9µg · 38% DV
Biotin
11µg · 37% DV
B2
0.35mg · 27% DV
B5
1.1mg · 22% DV
Minerals
Selenium
20µg · 36% DV
Phosphorus
170mg · 24% 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
— 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
2.1g
MONOUNSATURATED
2.7g
POLYUNSATURATED
1.3g
Omega 6:3 ratio 12.2:1
Above the ideal 4:1 (12.2:1).
Usually it is overcooked or cooked over heat that is too high. Gentle heat and shorter cooking keep the egg proteins from tightening too much.
It can work at either time depending on the rest of the meal. Before training, many people tolerate it better with lighter sides; after training, pairing it with a carbohydrate source can make the meal more balanced.
A small amount can soften the texture, but too much can make it watery. Fluffiness depends more on technique and controlled heat than on milk alone.
A cooked omelette is usually best eaten within 1-2 days when refrigerated in a sealed container. Reheat it thoroughly and do not leave it at room temperature for long.
Yes, but the texture may become softer or slightly spongy after thawing. Freezing individual portions tends to work better than freezing a large piece.
Vegetables add volume and make the meal feel more satisfying. If you want more staying power or post-exercise support, add a carbohydrate source such as whole-grain toast, potatoes, or fruit.
An omelette made with whole eggs is usually richer in flavor and more satisfying. The yolks also naturally provide compounds such as choline and several vitamins that an egg-white-only version has less of.
Yes, for most people it is a practical evening meal. If late meals bother your digestion, keep the portion and added fats moderate.
For many people, yes, as part of an overall varied diet. People with egg allergy, or those told by a clinician to limit eggs for a specific reason, should be more cautious.
Not necessarily; light browning can simply happen during pan cooking. Deep browning with a bitter taste usually means the heat was too high or it cooked too long.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.