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Two-egg omelette with olive oil Calories
Protein and healthy fats, classic breakfast choice
CALORIES
GI
POTASSIUM
FIBER
Two-egg omelette with olive oil Nutrition Facts
Selected: 100 g
186
KCAL / 100G
Carbs
1.2g
· 3%
Protein
10.7g
· 23%
Fat
15.2g
· 74%
Fiber
0g
Two-egg omelette with olive oil Vitamins & Minerals
Vitamins
Biotin
20µg · 67% DV
B12
1.2µg · 50% DV
B2
0.34mg · 26% DV
B5
1.2mg · 24% DV
Minerals
Selenium
23µg · 42% DV
Phosphorus
180mg · 26% DV
Iodine
24µg · 16% DV
Iron
2mg · 11% DV
Two-egg omelette with olive oil Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Two-egg omelette with 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 omelette with olive oil Contain Allergens?
Contains these allergens:
Which Diets Is Two-egg omelette with olive oil Good For?
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
Two-egg omelette with olive oil Fat Profile
SATURATED
3.2g
MONOUNSATURATED
8.6g
POLYUNSATURATED
2.1g
Omega 6:3 ratio 10.8:1
Above the ideal 4:1 (10.8:1).
Foods Similar to Two-egg omelette with olive oil
Two-egg omelette with olive oil — Frequently Asked Questions
How many calories are in a two-egg omelette with olive oil?
A two-egg omelette with olive oil provides 186 calories per 100 g. It contains 10.7 g of protein, 1.2 g of carbohydrates, and 15.2 g of fat per 100 g.
Is a two-egg omelette with olive oil suitable for a keto diet?
Yes. With just 1.2 g of carbohydrates per 100 g and a glycemic index of 0, it is compatible with keto and ketovore diets. It contains eggs, so it is not suitable for people with an egg allergy.
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Nutrition data compiled from USDA FoodData Central and scientific sources.