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Protein and B12 source, enriched with spices
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
155
KCAL / 100G
Carbs
2.2g
· 6%
Protein
10.5g
· 28%
Fat
11.2g
· 66%
Fiber
0.6g
Vitamins
Biotin
20µg · 67% DV
B12
1.1µg · 46% DV
B2
0.34mg · 26% DV
B5
1.1mg · 22% DV
Minerals
Selenium
17µg · 31% DV
Phosphorus
140mg · 20% DV
Iodine
24µg · 16% 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
— Not 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
3.2g
MONOUNSATURATED
4.3g
POLYUNSATURATED
1.3g
Omega 6:3 ratio 13.8:1
Above the ideal 4:1 (13.8:1).
Yes, it works well for lunch or dinner too as a convenient protein-based meal. Pairing it with vegetables, salad, or a whole-grain side can make it more balanced.
That depends on portion size and what you eat with it. Before training, a lighter version may feel easier to digest; after training, it can fit well alongside vegetables or a carbohydrate source.
Too many fillings, uneven high heat, or vegetables that release water can make it watery. Pre-cooking moist vegetables and cooking the omelette over medium heat usually helps.
A cooked omelette generally keeps for 1-2 days in a sealed container in the refrigerator. Cool it promptly and reheat thoroughly before eating.
Yes, but the texture may become slightly rubbery or release some water after thawing. For best results, freeze it in portions and thaw in the fridge before reheating.
Black pepper, chili flakes, cumin, oregano, and paprika are common choices. Fresh herbs also work well, but very strong spice blends can overpower the egg.
A pan that is not properly heated, too little fat, or a worn cooking surface can all cause sticking. A non-stick pan and moderate heat usually give the best result.
Not always. Too much milk can thin the mixture and make it softer rather than fluffier; thorough whisking and proper heat control matter more.
Vegetables such as tomatoes, peppers, mushrooms, or a side salad add volume and fibre. For longer-lasting fullness, you can also pair it with yogurt, avocado, or a whole-grain side.
Anyone with an egg allergy should avoid it. Very spicy versions may also bother people with reflux, gastritis, or a sensitive stomach.
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.