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Short-Rib Potato Omelet Calories
Detailed nutrition analysis with calories, glycemic index, vitamins and minerals.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 serving (medium) of Short-Rib Potato Omelet (180 g) has 382 calories. That works out to 212 calories per 100 g. It contains 14.4 g of carbs, 22.5 g of protein, 26.1 g of fat and 1.6 g of fiber. Its 2 µg of B12 covers 83% of the Daily Value. Its glycemic index is 45 (low), so it raises blood sugar slowly.
Short-Rib Potato Omelet Nutrition Facts
Selected: 1 serving (medium) · 180 g
382
KCAL / 180G
Carbs
14.4g
· 5% DV
Protein
22.5g
· 45% DV
Fat
26.1g
· 33% DV
Fiber
1.6g
· 6% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 15% · Protein 24% · Fat 61%
Short-Rib Potato Omelet nutrition facts table · 1 serving (medium) (180 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 382 kcal | |
| Total fat | 26.1 g | 33% |
| Saturated fat | 9 g | 45% |
| Trans fat | 0.36 g | |
| Sodium | 396 mg | 17% |
| Total carbohydrate | 14.4 g | 5% |
| Fiber | 1.6 g | 6% |
| Protein | 22.5 g | 45% |
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 Serving of Short-Rib Potato Omelet?
| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 180 g | 382 kcal |
| 100 g | 100 g | 212 kcal |
| 1 slice (medium) | 100 g | 212 kcal |
| 1 piece (small) | 120 g | 254 kcal |
| 1 slice (thick) | 140 g | 297 kcal |
| 1 piece (medium) | 160 g | 339 kcal |
| 1 cup (chopped) | 200 g | 424 kcal |
| 1 piece (large) | 220 g | 466 kcal |
| 1 serving (large) | 250 g | 530 kcal |
Calculated from 212 calories per 100 g.
Frequently Asked Questions About Short-Rib Potato Omelet
How do you make a short-rib potato omelet?
Cook the short ribs until tender, remove the bones, and shred the meat. Cook diced potatoes in a skillet, add the meat, then pour in beaten eggs. Once the bottom sets, cover the pan and cook over low heat until the top is firm.
What goes into a short-rib potato omelet?
A short-rib potato omelet is made with eggs, cooked short-rib meat, and potatoes. Onion, black pepper, herbs, or cheese can be added for extra flavor, but the ribs should be cooked and removed from the bone before they go into the pan.
Do short ribs need to be cooked before making a short-rib potato omelet?
Yes, cook the short ribs before adding them to the omelet. The time needed to set the eggs is not long enough to make raw short ribs tender. Braise or roast the ribs first, then shred the meat and combine it with the potatoes.
Which potatoes work best in a short-rib potato omelet?
Waxy or all-purpose potatoes work well in a short-rib potato omelet because they hold their shape as they cook. Cut them into small, even pieces so they soften before the eggs set. Starchy potatoes also work, but are more likely to break apart.
Can you make a short-rib potato omelet with leftover braised short ribs?
Yes, leftover braised short ribs are a convenient choice. Remove the bones, shred the meat, and stir it into the cooked potatoes just long enough to warm through before adding the eggs. This also makes good use of leftover meat without drying it out.
Can a short-rib potato omelet be finished in the oven?
Yes, you can finish a short-rib potato omelet in an oven-safe skillet. Cook the potatoes and meat on the stovetop, add the eggs, then transfer the skillet to a preheated oven until the center is set. Check that the pan handle is oven-safe first.
How do you keep a short-rib potato omelet from sticking to the pan?
Use a well-seasoned nonstick or cast-iron skillet and coat the cooking surface lightly with oil or butter. Let the potatoes cook before adding the eggs, then keep the heat moderate. Loosen the edges gently once the eggs begin to set.
Can you prepare a short-rib potato omelet ahead of time?
You can prepare the short ribs and cook the potatoes ahead, then refrigerate them separately and combine them with the eggs when you are ready to cook. For the best texture, cook the omelet shortly before serving rather than storing it assembled overnight.
What should you serve with a short-rib potato omelet?
Serve a short-rib potato omelet with a crisp green salad, sliced tomatoes, or lightly dressed greens to balance its rich meat and eggs. Toast or crusty bread can make it a fuller meal, while a sharp pickle adds a contrasting flavor.
How should you reheat a short-rib potato omelet?
Reheat a short-rib potato omelet gently in a covered skillet over low heat, turning or cutting it into portions so it warms evenly. A microwave also works in short bursts, but high heat can make the eggs tough and the potatoes soft.
Short-Rib Potato Omelet Vitamins & Minerals
Vitamins
B12
1.98µg · 83% DV
Biotin
14.4µg · 48% DV
B2
0.36mg · 28% DV
B3
4.14mg · 26% DV
Minerals
Selenium
27µg · 49% DV
Phosphorus
270mg · 39% DV
Zinc
3.96mg · 36% DV
Iodine
36µg · 24% DV
Sodium
396mg · 17% DV
Potassium ⭐
540mg · 16% DV
Short-Rib Potato Omelet Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Short-Rib Potato Omelet
To burn the 382 calories in 1 serving (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 Short-Rib Potato Omelet?
Short-Rib Potato Omelet brings cooked rib meat together with potatoes and eggs in a hearty pan-cooked dish. The potatoes soften and brown in the pan, while the meat is usually chopped or pulled into bite-sized pieces before the eggs bind everything together. It’s also a useful way to turn leftover cooked ribs into a filling meal.
Serve it hot, when the potatoes are tender, the eggs soft and the meat’s savoury richness comes through. It works for brunch or as a simple main meal with a crisp salad; serving customs vary, as it isn’t tied to one widely established tradition. The eggs and meat provide protein, while potatoes contribute carbohydrates, and the overall richness depends partly on the meat and cooking fat. Use a little less oil and add fresh vegetables for a lighter plate.
How Nutritious Is Short-Rib Potato Omelet?
Nutrient density
Medium
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 Short-Rib Potato Omelet 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 Short-Rib Potato Omelet Contain Allergens?
Contains these allergens:
Which Diets Is Short-Rib Potato Omelet Good For?
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Short-Rib Potato Omelet Fat Profile
SATURATED
9g
MONOUNSATURATED
9.9g
POLYUNSATURATED
2.34g
Omega 6:3 ratio 12.9:1
Above the ideal 4:1 (12.9:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.