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Two-egg omelet with light olive oil Calories
High-protein, low-carb egg dish cooked with a small amount of olive oil
CALORIES
GI
POTASSIUM
FIBER
Two-egg omelet with light olive oil Nutrition Facts
Selected: 100 g
176
KCAL / 100G
Carbs
1.1g
· 3%
Protein
12.6g
· 29%
Fat
13.3g
· 68%
Fiber
0g
Two-egg omelet with light olive oil Vitamins & Minerals
Vitamins
Biotin
20µg · 67% DV
B12
1.1µg · 46% DV
B2
0.46mg · 35% DV
B5
1.4mg · 28% DV
Minerals
Selenium
24µg · 44% DV
Phosphorus
180mg · 26% DV
Iodine
24µg · 16% DV
Iron
2mg · 11% DV
Two-egg omelet with light olive oil Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Two-egg omelet with light olive oil 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 Two-egg omelet with light olive oil Contain Allergens?
Contains these allergens:
Which Diets Is Two-egg omelet with light olive oil Good For?
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
Two-egg omelet with light olive oil Fat Profile
SATURATED
3.5g
MONOUNSATURATED
5.8g
POLYUNSATURATED
1.7g
Omega 6:3 ratio 18.1:1
Above the ideal 4:1 (18.1:1).
Foods Similar to Two-egg omelet with light olive oil
Two-egg omelet with light olive oil — Frequently Asked Questions
How many calories are in a two-egg omelet with light olive oil?
A two-egg omelet with light olive oil provides 176 calories per 100 g. The same serving contains 12.6 g of protein, 1.1 g of carbohydrates, and 13.3 g of fat.
Is a two-egg omelet with light olive oil keto-friendly?
Yes, it is compatible with a keto diet. It has 1.1 g of carbohydrates per 100 g and a glycemic index of 0, but it contains eggs and is not suitable for people with an egg allergy.
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Nutrition data compiled from USDA FoodData Central and scientific sources.