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Omelette with parsley and dill (3 eggs) Calories
High in protein, B12, iron, and folate. Parsley and dill add vitamin C and antioxidants.
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 piece (medium) of Omelette with parsley and dill (3 eggs) (180 g) has 277 calories. That works out to 154 calories per 100 g. It contains 3.8 g of carbs, 19.4 g of protein, 20 g of fat and 1.1 g of fiber. Its 171 µg of Vitamin K covers 143% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Omelette with parsley and dill (3 eggs) Nutrition Facts
Selected: 1 piece (medium) · 180 g
277
KCAL / 180G
Carbs
3.8g
· 1% DV
Protein
19.4g
· 39% DV
Fat
20g
· 26% DV
Fiber
1.1g
· 4% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 6% · Protein 28% · Fat 66%
Omelette with parsley and dill (3 eggs) nutrition facts table · 1 piece (medium) (180 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 277 kcal | |
| Total fat | 20 g | 26% |
| Saturated fat | 5.94 g | 30% |
| Trans fat | 0 g | |
| Sodium | 252 mg | 11% |
| Total carbohydrate | 3.8 g | 1% |
| Fiber | 1.1 g | 4% |
| Protein | 19.4 g | 39% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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How Many Calories in 1 Medium Omelette with parsley and dill (3 eggs)?
| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 180 g | 277 kcal |
| 1 slice (thin) | 60 g | 92 kcal |
| 1 slice (thick) | 90 g | 139 kcal |
| 100 g | 100 g | 154 kcal |
| 1 piece (small) | 120 g | 185 kcal |
| 1 serving (medium) | 180 g | 277 kcal |
| 1 piece (large) | 240 g | 370 kcal |
| 1 serving (large) | 240 g | 370 kcal |
| 1 piece (jumbo) | 360 g | 554 kcal |
Calculated from 154 calories per 100 g.
Frequently Asked Questions About Omelette with parsley and dill (3 eggs)
How do you make an omelette with parsley and dill (3 eggs)?
To make an omelette with parsley and dill (3 eggs), beat the eggs until combined, stir in finely chopped herbs, and pour into a lightly oiled warm pan. Cook over medium-low heat until set underneath, then fold and cook until the center is done.
What goes well in an omelette with parsley and dill (3 eggs)?
Feta, cheddar, mushrooms, or finely chopped spring onions all work well in an omelette with parsley and dill (3 eggs). Cook watery vegetables such as mushrooms first, so they do not release moisture into the eggs and make the omelette soggy.
Should you use fresh or dried herbs in an omelette with parsley and dill (3 eggs)?
Fresh parsley and dill give an omelette with parsley and dill (3 eggs) a brighter, more delicate flavour. Dried herbs are a practical substitute, but taste more concentrated; add a little to the beaten eggs and adjust before cooking.
How do you keep an omelette with parsley and dill (3 eggs) fluffy?
For a fluffy omelette with parsley and dill (3 eggs), beat the eggs thoroughly, use a warm pan rather than a smoking-hot one, and cook gently. Avoid pressing the omelette flat; a lid can help the top set without overcooking the bottom.
How do you stop an omelette with parsley and dill (3 eggs) from sticking?
Use a clean nonstick or well-seasoned pan and lightly coat it with oil or butter before cooking an omelette with parsley and dill (3 eggs). Let the underside set before lifting the edges; trying to move it too early can tear it.
What should you serve with an omelette with parsley and dill (3 eggs)?
Serve an omelette with parsley and dill (3 eggs) with toast, a green salad, or sliced tomatoes for an easy breakfast or light meal. Roasted potatoes make it more substantial, while a spoonful of plain yogurt adds a cool, tangy contrast.
Can you make an omelette with parsley and dill (3 eggs) ahead of time?
You can cook an omelette with parsley and dill (3 eggs) ahead, cool it promptly, and keep it covered in the refrigerator. For the best texture, eat it the next day and reheat it thoroughly; freshly cooked eggs are less likely to turn rubbery.
Can you freeze an omelette with parsley and dill (3 eggs)?
Yes, an omelette with parsley and dill (3 eggs) can be frozen, though thawing may make the eggs less tender and the herbs duller. Cool it completely, wrap it airtight, thaw it in the refrigerator, and reheat until hot throughout.
How do you know when an omelette with parsley and dill (3 eggs) is cooked?
An omelette with parsley and dill (3 eggs) is ready when the eggs are set and there is no runny liquid in the center. Cook it gently so the underside does not brown excessively before the top has finished setting.
Can you add milk to an omelette with parsley and dill (3 eggs)?
Yes, you can add a small splash of milk to an omelette with parsley and dill (3 eggs), but it is not necessary. Too much liquid can make the eggs watery and harder to fold, so beat the eggs well instead for a tender result.
Omelette with parsley and dill (3 eggs) Vitamins & Minerals
Vitamins
Vitamin K
171µg · 143% DV
Biotin
39.6µg · 132% DV
B12
2.34µg · 98% DV
B2
0.68mg · 52% DV
Minerals
Selenium
40µg · 73% DV
Phosphorus
315mg · 45% DV
Iodine
43µg · 29% DV
Zinc
1.98mg · 18% DV
Sodium
252mg · 11% DV
Potassium ⭐
288mg · 8% DV
Omelette with parsley and dill (3 eggs) Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Omelette with parsley and dill (3 eggs)
To burn the 277 calories in 1 piece (medium) (180 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
What is Omelette with parsley and dill (3 eggs)?
Omelette with parsley and dill (3 eggs) is a simple herb omelette made by beating eggs with chopped fresh parsley and dill, then cooking the mixture in a pan. It suits the everyday home-cooking style found in Turkey, where herbs often bring freshness to a straightforward egg dish. The eggs set softly, while the herbs add a clean, fragrant flavour rather than heat.
It is commonly served warm for breakfast, with bread and fresh vegetables; elsewhere, it also works as a quick lunch or light supper. The eggs make it a protein-rich choice, with B12, iron and folate among its notable nutrients, while the herbs add vitamin C. Pair it with a salad, or use a little less cooking fat for a lighter plate.
How Nutritious Is Omelette with parsley and dill (3 eggs)?
Nutrient density
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Is Omelette with parsley and dill (3 eggs) 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 parsley and dill (3 eggs) Contain Allergens?
Contains these allergens:
Which Diets Is Omelette with parsley and dill (3 eggs) Good For?
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
Omelette with parsley and dill (3 eggs) Fat Profile
SATURATED
5.94g
MONOUNSATURATED
7.38g
POLYUNSATURATED
2.34g
Omega 6:3 ratio 8.6:1
Above the ideal 4:1 (8.6:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.