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Protein-rich omelette with tomatoes, high in vitamins and minerals.
In season: Spring · Summer · Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
1 piece (medium) of Tomato Omelette (120 g) has 132 calories. That works out to 110 calories per 100 g. It contains 3.8 g of carbs, 9 g of protein, 8.6 g of fat and 1 g of fiber. Its 12 µg of Biotin covers 40% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
A tomato omelette is made by cooking chopped tomatoes with beaten eggs, usually in a pan and often folded before serving. It is a simple home-style dish rather than a recipe tied to one particular region; herbs, pepper or other vegetables can be added to taste.
It is commonly served for breakfast or brunch, with toast, fresh herbs or a green salad, and makes an easy light lunch too. Eggs provide protein, while the tomatoes add a juicy, gently tangy contrast. For a lighter version, use a little oil and let the tomatoes soften before adding the eggs.
Selected: 100 g
110
KCAL / 100G
Carbs
3.2g
· 1% DV
Protein
7.5g
· 15% DV
Fat
7.2g
· 9% DV
Fiber
0.8g
· 3% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 12% · Protein 28% · Fat 60%
Vitamins
Biotin
10µg · 33% DV
B12
0.6µg · 25% DV
B2
0.22mg · 17% DV
B5
0.7mg · 14% DV
Minerals
Selenium
11µg · 20% DV
Phosphorus
120mg · 17% DV
Iodine
18µg · 12% DV
Zinc
1mg · 9% DV
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
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.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 110 calories in 100 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.
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
2.1g
MONOUNSATURATED
2.6g
POLYUNSATURATED
1g
Omega 6:3 ratio 8.8:1
Above the ideal 4:1 (8.8:1).
Cook chopped tomatoes in a lightly oiled pan until softened and their excess liquid has evaporated. Pour in beaten eggs, season, and cook over low heat until set to your liking. Fold the Tomato Omelette before serving if you want a classic half-moon shape.
Cook the tomatoes until their released liquid has mostly evaporated before adding the eggs. Very juicy tomatoes can make a Tomato Omelette soggy, so remove the seedy center or drain chopped tomatoes first if needed.
Yes, cheese works well in a Tomato Omelette. Crumble feta into the eggs or add grated cheddar as the omelette sets; use less added salt if the cheese is already salty.
Yes, briefly cooking the tomatoes first gives them time to soften and lose excess moisture. Add the beaten eggs once the pan is no longer watery, so the Tomato Omelette sets evenly instead of turning soft and wet.
Ripe, flavorful tomatoes that are not excessively watery are best for a Tomato Omelette. Cherry tomatoes can be halved, while larger tomatoes are easier to cook evenly when diced; remove excess seeds from especially juicy ones.
Yes, drained canned tomatoes can be used in a Tomato Omelette, though they may be softer and wetter than fresh ones. Cook them in the pan until the liquid reduces before adding the eggs, and avoid strongly seasoned varieties if you want to control the flavor.
A Tomato Omelette is an egg dish cooked with tomatoes, often folded and served as an individual portion. Spanish tortilla is typically a thick potato-and-egg dish cooked as a round, sliceable cake; tomato is not its defining ingredient.
A Tomato Omelette pairs well with toast, a green salad, or roasted potatoes. For a lighter meal, serve it with cucumber and leafy greens; for breakfast, toast helps soak up the juices from the tomatoes.
Yes, refrigerate a cooked Tomato Omelette in a covered container and eat it the next day. Reheat only the portion you need, gently in a pan or microwave, because prolonged heating can make the eggs rubbery and release more liquid.
Yes, a Tomato Omelette can be a filling breakfast because eggs provide protein and tomatoes add flavor and nutrients. Pair it with whole-grain toast or vegetables for a more varied meal, and go easy on extra cheese or oil if you prefer a lighter version.
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Nutrition data compiled from USDA FoodData Central and scientific sources.