3 Egg Omelet. Amount Per Serving. Calories 323. % Daily Value*. Total Fat 25g 32%. Saturated Fat 5.9g 30%. Trans Fat 0.1g. Polyunsaturated Fat 4.8g. Monounsaturated Fat 13g.. One large egg contains about 74 calories. A meal consisting of 3 boiled eggs, vegetables and sliced avocado can contain under 500 calories.. made into an omelet, or baked.

Best easy omelette recipe 3 eggs, no fuss! Hurry The Food Up

Weight Loss Egg Omelette 3 Ways Garden in the Kitchen
How to Make an Omelet A StepbyStep Recipe with Photos The Kitchn

3 Egg Omelette Calories This Nutrition

Three Egg Omelet Recipe Allrecipes

3 egg omelet with red onion, tomato, feta and scallions sided with fresh cucumber and tomato

Simple Egg Omelette with Leaves recipe Eat Smarter USA

Cheese Egg White Omelette Recipe and Nutrition Eat This Much

Onion and Tomato Omelet Recipe and Nutrition Eat This Much

How Many Calories Are There in a Omelette & Does It Have Any Health Benefits?

Weight loss plan Calories in an omelette Is your easy breakfast good for your weight loss

Recipe Basic 3Egg Omelet

how many calories in a 3 egg veggie omelette no cheese

Calories in a 3 Egg Veggie Omelette With Cheese

Simple Egg Omelette with Leaves recipe Eat Smarter USA

Calories in a 3 Egg Veggie Omelette With Cheese

2 Egg Omelette Directions, calories, nutrition & more Fooducate

23+ Scrambled Eggs Vs Omelette

Omelette vs. Egg — InDepth Nutrition Comparison

Calories in a 3 Egg Veggie Omelette With Cheese
There are 317 calories in 3 large Egg Omelet or Scrambled Egg with Vegetables. Calorie breakdown: 63% fat, 9% carbs, 28% protein. Other Common Serving Sizes: Serving Size Calories; 1 small: 83: 1 medium: 98: 1 large: 106: 1 egg, NS as to size: 106: 1 extra large: 114: 100 g: 129: Related Types of Scrambled Eggs:. Preheat oven to broil. Heat the oil in a medium oven-safe, non-stick frying pan with a lid over medium heat. Add the cauliflower. Sprinkle over 2 teaspoons of the dried mixed herbs. Add 2 tablespoons of water to the pan, cover and cook for 3 to 4 minutes, turning until lightly golden. Stir in the Swiss chard and ¾ of the roasted red pepper.