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High-protein egg dish
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
154
KCAL / 100G
Carbs
1.8g
· 5%
Protein
10.6g
· 28%
Fat
11.6g
· 67%
Fiber
0g
Vitamins
Biotin
20µg · 67% DV
B12
0.9µg · 38% DV
B2
0.42mg · 32% DV
B5
1.3mg · 26% DV
Minerals
Selenium
24µg · 44% DV
Phosphorus
170mg · 24% DV
Iodine
24µg · 16% DV
Iron
2mg · 11% 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
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
3.4g
MONOUNSATURATED
4.5g
POLYUNSATURATED
1.7g
Omega 6:3 ratio 18.1:1
Above the ideal 4:1 (18.1:1).
High heat and overcooking can make the eggs release moisture. Cooking gently over low to medium heat while stirring helps keep the texture soft and creamy.
No, it is not necessary. Milk can add volume, but too much may make the eggs looser and slightly watery.
Yes, it can work well after training because it provides protein in a convenient form. Pairing it with vegetables or a carbohydrate source can make the meal more balanced.
Yes, as long as it is not made overly heavy with lots of fat or rich sides. Portion size and what you eat with it will affect how light it feels before bed.
Once cooked, cooled promptly, and stored in a sealed container, it is best eaten within 1-2 days. Reheat thoroughly before eating.
Yes, but the texture may become more rubbery or watery after thawing. Freezing in small portions and reheating gently gives the best result.
It pairs well with mushrooms, spinach, tomatoes, fresh herbs, or cheese. Adding vegetables can increase volume and make the meal feel more complete.
If both are made from a similar amount of egg, fullness is often similar. What changes satiety most is usually the added butter, cheese, bread, or vegetables.
Preheating the pan lightly and adding enough fat helps. A nonstick pan and avoiding very high heat also make sticking less likely.
People with egg allergy should avoid it. Those at higher food-safety risk, such as pregnant women, older adults, young children, and immunocompromised people, should make sure the eggs are fully cooked.
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.