A homemade curried omelette is beaten eggs cooked with curry powder or paste, and often with added vegetables such as onion, peppers, or spinach. It provides the high-quality protein and B vitamins of eggs alongside the bioactive compounds of the spice blend — including curcumin from turmeric and capsaicin from chilli. Added vegetables contribute fibre and vitamin C. It is a nutritionally balanced, protein-rich meal.
Add a handful of spinach or diced pepper to the beaten egg mixture before cooking to boost vegetable intake effortlessly. Use a modest amount of curry paste rather than powder for a more rounded spice flavour.
Where Omelette, curried, homemade Stands Out
Macronutrients per 100g
Vitamins & Minerals
| Nutrient | Per 100g | % Daily Value* | Level |
|---|---|---|---|
| Chloride | 554 mg | 69% | |
| Vitamin A (RE) | 462 µg | 66% | |
| Potassium | 232 mg | 12% | |
| Phosphorus | 134 mg | 19% | |
| Calcium | 78.0 mg | 10% | |
| Magnesium | 26.0 mg | 7% | |
| Folate | 24.0 µg | 12% | |
| Selenium | 13.0 µg | 24% | |
| Iron | 4.48 mg | 32% | |
| Vitamin D | 2.20 µg | 15% | |
| Vitamin B12 | 1.70 µg | 155% | |
| Vitamin E (alpha-TE) | 1.49 mg | 12% | |
| Zinc | 0.900 mg | 9% | |
| Pantothenic Acid (B5) | 0.820 mg | 14% | |
| Niacin equivalents (NE) | 0.500 mg | 3% | |
| Manganese | 0.310 mg | 16% | |
| Niacin (B3) | 0.300 mg | 2% | |
| Riboflavin (B2) | 0.280 mg | 20% | |
| Copper | 0.100 mg | 10% | |
| Vitamin B6 | 0.090 mg | 6% | |
| Thiamin (B1) | 0.080 mg | 7% | |
| Vitamin C | 0.000 mg | 0% | |
| Iodine | 46.0 µg | 31% | |
| Monounsaturated fat | 9.66 g | — | |
| Polyunsaturated fat (PUFA) | 1.89 g | — | |
| Trans fat | 1.06 g | — | |
| Glucose (dextrose) | 0.500 g | — | |
| Sucrose | 0.400 g | — | |
| Fructose | 0.300 g | — | |
| Maltose | 0.000 g | — | |
| Cholesterol | 283 mg | — | |
| Beta-carotene | 230 µg | — | |
| Retinol (vitamin A) | 424 µg | 61% | |
| Biotin (Vitamin B7) | 6.60 µg | 13% |
* % Daily Value is the proportion of an adult
EU Nutrient Reference Value (NRV) supplied by 100g of this food.
NRVs are the labelling standard — the same basis as the “%RI” figures printed on
food packaging — so these percentages are directly comparable with a shop label.
They are a single adult figure and do not vary by age or sex, which is why they
sometimes differ from UK dietary reference values: the NRV for vitamin C is 80mg
where the UK RNI is 40mg. When Nutriofia assesses your own intake in the
reports and trackers, it uses the age- and sex-specific UK values instead.
Fibre is shown without a percentage. Our fibre values use the UK
Englyst NSP method, while the published 30g daily goal is an AOAC figure — the two
are measured differently and a single percentage would mislead.
How we source and normalise our data →