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Omelette with egg, pepper, and cheese Calories
High in protein and calcium, vegetable and cheese omelette
CALORIES
GI
POTASSIUM
FIBER
Omelette with egg, pepper, and cheese Nutrition Facts
Selected: 100 g
170
KCAL / 100G
Carbs
3.2g
· 8%
Protein
10.8g
· 26%
Fat
12.5g
· 66%
Fiber
0.7g
Omelette with egg, pepper, and cheese Vitamins & Minerals
Vitamins
Biotin
18µg · 60% DV
B12
0.9µg · 38% DV
B2
0.32mg · 25% DV
B5
1.1mg · 22% DV
Minerals
Phosphorus
180mg · 26% DV
Selenium
13µg · 24% DV
Calcium
160mg · 16% DV
Sodium
330mg · 14% DV
Omelette with egg, pepper, and cheese Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Omelette with egg, pepper, and cheese 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 with egg, pepper, and cheese Contain Allergens?
Contains these allergens:
Which Diets Is Omelette with egg, pepper, and cheese Good For?
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
Omelette with egg, pepper, and cheese Fat Profile
SATURATED
5.1g
MONOUNSATURATED
4.5g
POLYUNSATURATED
1.3g
Omega 6:3 ratio 8.5:1
Above the ideal 4:1 (8.5:1).
Foods Similar to Omelette with egg, pepper, and cheese
Omelette with egg, pepper, and cheese — Frequently Asked Questions
How many calories are in an egg, pepper, and cheese omelette?
An egg, pepper, and cheese omelette provides 170 calories per 100 g. It contains 10.8 g of protein, 3.2 g of carbohydrates, and 12.5 g of fat per 100 g.
Is an egg, pepper, and cheese omelette suitable for a keto diet?
Yes, this omelette is compatible with a keto diet. It has 3.2 g of carbohydrates per 100 g and a low glycemic index of 25, but it contains egg and dairy allergens.
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Nutrition data compiled from USDA FoodData Central and scientific sources.