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Protein-rich omelet made with eggs and wild herbs
In season: Spring · Summer
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Wild herb omelet (140 g) has 216 calories. That works out to 154 calories per 100 g. It contains 3.4 g of carbs, 15.1 g of protein, 15.8 g of fat and 1.1 g of fiber. Its 109.2 µg of Vitamin K covers 91% of the Daily Value. Its glycemic index is 2 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 140 g
216
KCAL / 140G
Carbs
3.4g
· 1% DV
Protein
15.1g
· 30% DV
Fat
15.8g
· 20% DV
Fiber
1.1g
· 4% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 6% · Protein 28% · Fat 66%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 216 kcal | |
| Total fat | 15.8 g | 20% |
| Saturated fat | 4.34 g | 22% |
| Trans fat | 0.04 g | |
| Sodium | 231 mg | 10% |
| Total carbohydrate | 3.4 g | 1% |
| Fiber | 1.1 g | 4% |
| Protein | 15.1 g | 30% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 140 g | 216 kcal |
| 1 piece (small) | 55 g | 85 kcal |
| ½ serving (half) | 70 g | 108 kcal |
| 1 piece (medium) | 85 g | 131 kcal |
| 100 g | 100 g | 154 kcal |
| 1 cup (chopped) | 110 g | 169 kcal |
| 1 piece (large) | 120 g | 185 kcal |
| 2 piece (double) | 170 g | 262 kcal |
| 1 serving (large) | 200 g | 308 kcal |
Calculated from 154 calories per 100 g.
A wild herb omelet is an egg dish cooked with edible seasonal greens, often gathered locally. The exact herbs vary by region, so the flavor and recipe can change with the season.
To make a wild herb omelet, wash and chop the herbs, then sauté them briefly until wilted. Pour in beaten eggs and cook over low heat until set to your liking.
Tender edible spring greens, such as nettles, ramps, or dandelion leaves, can work in a wild herb omelet. Use only plants you can identify with certainty; some toxic plants resemble edible ones.
Yes, briefly sauté the herbs before adding eggs to a wild herb omelet. This softens tougher leaves and releases excess moisture, helping the eggs cook evenly instead of turning watery.
Dry the washed herbs well and cook them in the pan until their released moisture evaporates before adding eggs. Crowding the pan can also make a wild herb omelet watery.
Yes, thawed frozen herbs can be used in a wild herb omelet. Squeeze out excess water first, then warm them in the pan before adding the eggs so the omelet does not become soggy.
Feta or soft goat cheese pairs well with a wild herb omelet because its tangy, creamy flavor complements the greens. Crumble a little into the eggs or scatter it over the omelet near the end of cooking.
Serve a wild herb omelet with crusty bread and a simple tomato or cucumber salad. The fresh, mild sides complement the herbs without overpowering their seasonal flavor.
A wild herb omelet keeps for about three days in a covered container in the refrigerator. Reheat it until hot throughout, or eat it cold if it has been kept chilled safely.
A wild herb omelet is cooked, so the greens are usually wilted in the pan rather than eaten raw. Cooking does not make an unidentified plant safe; use only correctly identified edible herbs.
Vitamins
Vitamin K
109.2µg · 91% DV
Biotin
25.2µg · 84% DV
B12
1.01µg · 42% DV
B2
0.48mg · 37% DV
Minerals
Selenium
26µg · 47% DV
Phosphorus
235mg · 34% DV
Iodine
34µg · 23% DV
Iron
2.94mg · 16% DV
Sodium
231mg · 10% DV
Potassium ⭐
259mg · 8% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 216 calories in 1 serving (medium) (140 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.
Wild herb omelet is a simple Turkish dish of eggs cooked with çağ, a seasonal wild green gathered in parts of eastern Turkey. The herb is usually chopped and softened in a pan before the eggs are added; the exact plant meant by the local name can vary by area.
Its flavour is fresh and gently savoury, with the eggs giving the greens a soft, tender texture. In Turkey it can be served warm at breakfast with bread and tea, or as a quick light meal; elsewhere, it works just as well for brunch or a simple lunch. It provides protein, with 10.8 g per 100 g. Use a modest amount of oil and serve it with tomatoes or salad for a lighter plate.
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.
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
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
4.34g
MONOUNSATURATED
6.3g
POLYUNSATURATED
2.1g
Omega 6:3 ratio 11.9:1
Above the ideal 4:1 (11.9:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.