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Source of protein and fiber
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
185
KCAL / 100G
Carbs
8.1g
· 18%
Protein
12.6g
· 27%
Fat
11.2g
· 55%
Fiber
1.5g
Vitamins
B12
0.9µg · 38% DV
Biotin
8.5µg · 28% DV
B2
0.31mg · 24% DV
Vitamin C
19mg · 21% DV
Minerals
Selenium
24µg · 44% DV
Phosphorus
185mg · 26% DV
Sodium
520mg · 23% DV
Iodine
23µg · 15% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 3
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
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
3.65g
MONOUNSATURATED
4.75g
POLYUNSATURATED
1.48g
Omega 6:3 ratio 10.7:1
Above the ideal 4:1 (10.7:1).
Adding the mixture to an insufficiently heated pan or using too little fat makes sticking more likely. Preheat a non-stick pan over medium-low heat and avoid moving the omelet until the edges have set.
Oats absorb moisture from the eggs, giving the omelet a softer, heartier, slightly bread-like texture. Letting the mixture stand for a few minutes before cooking helps the oats soften.
Cook the sausage briefly over medium heat first to release its flavor and fat, then add the peppers and egg mixture. High heat can scorch the spices in sausage and make the eggs tough.
Yes, cooked omelet can be cooled promptly, refrigerated in a covered container, and reheated once. Egg dishes should not be left at room temperature for extended periods.
You can freeze it, although the egg may become slightly rubbery or release some moisture after thawing. Freeze individual portions in airtight containers, thaw in the refrigerator, and reheat thoroughly.
Its protein content can make it a practical post-workout meal. If you need more training fuel or are recovering after a demanding session, pair it with a carbohydrate food such as fruit, potatoes, or whole-grain bread.
Fresh vegetables such as tomatoes, cucumber, and rocket help balance the rich, spicy sausage flavor. Yogurt or ayran can also work well, while whole-grain bread makes the meal more substantial.
Sausage is a processed meat and can be high in salt and saturated fat, depending on the product. People managing blood pressure, cardiovascular risk, or a sodium-restricted diet should pay attention to portion size and frequency.
No. Oats can add fiber and a satisfying texture, but the overall meal still depends on the amount of sausage, added cooking fat, and serving size.
Gluten is listed as an allergen for this food, so it should not be considered suitable for people with coeliac disease or medically diagnosed gluten sensitivity. Oat sourcing and cross-contact during production can also matter.
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Nutrition data compiled from USDA FoodData Central and scientific sources.