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Omelette (Egg, Low Olive Oil) Calories
High protein, healthy fats, low oil
CALORIES
GI
POTASSIUM
FIBER
Omelette (Egg, Low Olive Oil) Nutrition Facts
Selected: 100 g
145
KCAL / 100G
Carbs
1.5g
· 4%
Protein
10.5g
· 30%
Fat
10.2g
· 66%
Fiber
0g
Omelette (Egg, Low Olive Oil) Vitamins & Minerals
Vitamins
Biotin
20µg · 67% DV
B12
1.1µg · 46% DV
B2
0.28mg · 22% DV
B5
1.1mg · 22% DV
Minerals
Selenium
18µg · 33% DV
Phosphorus
170mg · 24% DV
Iodine
24µg · 16% DV
Zinc
1mg · 9% DV
Omelette (Egg, Low Olive Oil) Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Omelette (Egg, Low 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 (Egg, Low Olive Oil) Contain Allergens?
Contains these allergens:
Which Diets Is Omelette (Egg, Low Olive Oil) 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, Low Olive Oil) Fat Profile
SATURATED
2.6g
MONOUNSATURATED
5.2g
POLYUNSATURATED
1.3g
Omega 6:3 ratio 8.5:1
Above the ideal 4:1 (8.5:1).
Foods Similar to Omelette (Egg, Low Olive Oil)
Omelette (Egg, Low Olive Oil) — Frequently Asked Questions
Why does a low-olive-oil omelette stick to the pan, and how can you prevent it?
It usually sticks when the pan is not properly preheated or the heat is too high. A nonstick pan, moderate heat, and adding the eggs only after the pan is ready help a lot.
How do you keep an omelette from turning rubbery or dry?
Overcooking is the main cause. Cook it over gentle to medium heat and take it off while it is just set, since residual heat will keep cooking it.
Does adding milk actually make an omelette fluffier?
A small amount of milk or water can change texture, but fluffiness depends more on whisking and cooking technique. Too much liquid can make the omelette watery rather than light.
Is a low-olive-oil omelette better before or after a workout?
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.
What pairs well with an omelette to make it a more complete meal?
Vegetables add volume and variety, while foods like whole-grain bread, potatoes, or fruit can round out the meal. The best pairing depends on whether you want something lighter or more filling.
Is an omelette less healthy than boiled eggs?
Not necessarily. The main difference is the cooking method and any added fat, so an omelette cooked with a small amount of olive oil and not browned excessively can still be a wholesome option.
How long does a cooked omelette keep in the fridge, and can it be reheated?
A cooked omelette should be refrigerated promptly and kept well covered for short-term storage. It can be reheated, but too much heat can dry it out and toughen the texture.
Can you freeze an omelette?
Yes, but the texture may become slightly spongier after thawing. Freezing individual portions in airtight packaging usually gives the best result.
Who should be careful with omelettes?
Anyone with an egg allergy should avoid them. People who have been advised by a clinician to limit eggs or added fats should also consider the ingredients and portion in the context of their own plan.
Is a simple omelette with egg and a little olive oil considered minimally processed?
Yes. A plain omelette made from basic kitchen ingredients and simple cooking is generally considered minimally processed rather than highly processed.
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Nutrition data compiled from USDA FoodData Central and scientific sources.