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Classic omelette made with tomato, cheese, and eggs.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
153
KCAL / 100G
Carbs
2.7g
· 7%
Protein
9.7g
· 26%
Fat
11.2g
· 67%
Fiber
0.5g
Vitamins
Biotin
11µg · 37% DV
B12
0.7µg · 29% DV
B2
0.28mg · 22% DV
B5
1.1mg · 22% DV
Minerals
Phosphorus
180mg · 26% DV
Selenium
13µg · 24% DV
Calcium
140mg · 14% DV
Sodium
320mg · 14% 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
4.5g
MONOUNSATURATED
4.2g
POLYUNSATURATED
1.3g
Omega 6:3 ratio 10:1
Above the ideal 4:1 (10:1).
Tomatoes release a lot of moisture as they cook, which can make the omelette wet. Briefly cooking the tomatoes first or removing some of the seedy pulp helps keep the texture firmer.
As the cheese melts, it makes the omelette softer and more elastic. Using too much can make it feel heavier and overpower the egg texture.
It can be a practical post-workout option because it provides protein from eggs and cheese. Pairing it with whole grains or vegetables can make the meal more balanced.
Yes, it works well for lunch or a light dinner too. Adding a salad or some whole-grain bread can turn it into a more complete meal.
Once cooked and cooled promptly, it is best kept in a sealed container in the fridge and eaten within about 1 day. Egg dishes tend to lose texture and freshness as they sit.
Yes, but the texture usually suffers after thawing because tomatoes release extra water. It is generally best enjoyed fresh.
Pre-cooking them briefly usually gives a better result because it reduces excess moisture and concentrates flavor. Adding them raw often makes the omelette softer and wetter.
Whole-grain toast, leafy greens, olives, or a simple salad pair well with it. These sides add texture and variety without complicating the meal.
People with egg or dairy allergies should avoid it because both are key allergens here. Those sensitive to lactose may also react depending on the cheese used.
Not usually when it is made simply from eggs, tomato, and cheese. A homemade version is generally minimally processed, while packaged mixes or products with many additives are a different case.
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.