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High in protein and healthy fats, rich in vitamins and minerals, filling breakfast
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
170
KCAL / 100G
Carbs
2.2g
· 5%
Protein
10.5g
· 25%
Fat
13.2g
· 70%
Fiber
0.7g
Vitamins
Biotin
22µg · 73% DV
B12
1.1µg · 46% DV
B2
0.38mg · 29% DV
B5
1.1mg · 22% DV
Minerals
Selenium
17µg · 31% DV
Phosphorus
170mg · 24% DV
Iodine
22µg · 15% 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
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
5.6g
MONOUNSATURATED
4.7g
POLYUNSATURATED
1.3g
Omega 6:3 ratio 7.9:1
Above the ideal 4:1 (7.9:1).
Yes, it also works well for lunch or dinner as a quick protein-based meal. Pairing it with salad, yogurt, or a whole-grain side can make it more balanced and filling.
Cook the peppers briefly first so they release excess moisture before the eggs go in. This helps the omelette set properly instead of becoming soggy.
Medium-low heat is usually best. It helps the eggs stay tender and reduces the chance of the butter browning too much or tasting burnt.
It can fit either time, depending on portion size and what you eat with it. After training, it is often more useful when paired with a carbohydrate source such as bread, potatoes, or fruit.
Usually yes, because the eggs provide protein and the dish also contains fat, both of which can support satiety. If you want it to keep you full longer, add vegetables or a suitable side.
A cooked omelette is generally best eaten fresh, but it can usually be kept in a sealed container in the fridge for up to 1 day. Reheat thoroughly and discard it if the smell or texture seems off.
Yes, but the texture may become watery or rubbery after thawing. For best quality, it is better eaten fresh.
Yes, olive oil is a common alternative and gives a different flavor profile. Butter tastes richer, while olive oil can feel lighter and works well in Mediterranean-style meals.
The peppers themselves may be sharp, and overheated butter can add a bitter, heavy taste. Gentler cooking usually gives a cleaner flavor.
Anyone with egg or dairy allergies should avoid it because it contains both eggs and butter. People with reflux or a sensitive stomach may also find peppers or rich fats uncomfortable.
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.