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High-protein, low-carb omelet with zucchini and curd cheese
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
128
KCAL / 100G
Carbs
2.8g
· 9%
Protein
10.4g
· 33%
Fat
8.1g
· 58%
Fiber
0.6g
Vitamins
Biotin
11µg · 37% DV
B12
0.62µg · 26% DV
B2
0.28mg · 22% DV
B5
0.72mg · 14% DV
Minerals
Selenium
14µg · 25% DV
Phosphorus
165mg · 24% DV
Iodine
18µg · 12% DV
Calcium
92mg · 9% 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
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
2.5g
MONOUNSATURATED
3.1g
POLYUNSATURATED
1.1g
Omega 6:3 ratio 11.5:1
Above the ideal 4:1 (11.5:1).
Lightly squeeze grated zucchini and cook it briefly before adding the eggs so excess moisture can evaporate. Cooking the omelet over medium heat also helps it set without becoming dry.
Dill, black pepper, chili flakes, mint, and a little garlic pair particularly well with zucchini and curd cheese. Taste before adding salt, since the cheese may already be salty.
Yes, it works well as a quick lunch or light dinner when you want a meal with vegetables and protein. Serve it with tomatoes, leafy greens, or a lemony salad for a more satisfying plate.
It can be, because eggs and curd cheese provide protein. After longer or more demanding training, add a carbohydrate source such as whole-grain bread, potatoes, or fruit if needed.
That depends mainly on portion size and how much oil is used. A lightly cooked portion is often easier to tolerate, while a large or oily omelet may aggravate reflux in sensitive people.
Refrigerate it in a sealed container within two hours of cooking. It is best eaten within 3 to 4 days and should be reheated until hot throughout.
Yes, although zucchini can release water after thawing, making the texture softer. Freeze individual portions and thaw them in the refrigerator for the best result.
Yes, but feta is usually saltier and richer, so reduce any added salt and oil. Curd cheese gives a milder, softer result, while feta adds a more pronounced tang.
No. A nonstick pan and a modest amount of oil are usually enough, and using too much can overwhelm the fresh zucchini and cheese flavor.
People with egg or dairy allergies should avoid it. Those with lactose intolerance should check their tolerance to curd cheese, while people on sodium-restricted diets should pay attention to the cheese’s salt content.
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.