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High-protein, iron-rich, low-carb omelette with spinach and cottage cheese.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
120
KCAL / 100G
Carbs
3.2g
· 11%
Protein
10.5g
· 35%
Fat
7.2g
· 54%
Fiber
1.3g
Vitamins
Vitamin K
180µg · 150% DV
Vitamin A
320µg · 36% DV
B12
0.7µg · 29% DV
Biotin
8µg · 27% DV
Minerals
Phosphorus
170mg · 24% DV
Selenium
8µg · 15% DV
Calcium
120mg · 12% 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
— 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
2.6g
MONOUNSATURATED
2.2g
POLYUNSATURATED
0.6g
Omega 6:3 ratio 4:1
Below the ideal 4:1 — a good omega balance.
Yes, it works well for lunch or dinner too. Its protein content makes it a practical main dish, especially with salad or whole-grain bread.
It is often more useful after training because it provides protein. Before exercise, a lighter portion may feel more comfortable depending on your digestion and timing.
Spinach releases moisture as it cooks, which can loosen the texture. Briefly sautéing it first and letting excess water evaporate helps keep the omelette firmer.
Yes, but the texture and saltiness will change. Cottage cheese keeps it lighter, while feta or melting cheeses usually make it richer and saltier.
Pairing it with whole grains, avocado, or a vegetable side can make the meal feel more satisfying. Adding volume and fibre-rich foods usually improves satiety.
It usually can be, unless the child has an egg or dairy allergy. Chopping the spinach finely and keeping seasoning mild may make it easier for children to accept.
Cooked egg dishes are generally best kept in an airtight container in the fridge for up to 1 day for best quality. It is safest and tastiest when eaten fresh.
Yes, but the texture may suffer after thawing and reheating. Freshly made is usually the better option for taste and consistency.
Serving it with vitamin C-rich foods like tomatoes, peppers, or a squeeze of lemon can help. That combination may improve the use of iron from the spinach.
People with egg or dairy allergies should avoid it. Some people with a history of certain kidney stones may also need to moderate spinach intake based on medical advice.
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Nutrition data compiled from USDA FoodData Central and scientific sources.