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Focused USDA meal guide

Egg omelet or scrambled egg, with cheese and meat calories and nutrition: 6 USDA records compared

The 6 exact records in this guide report 283–366 calories in the records' own listed source servings and 177–215 calories per 100 grams. Those are observations from named database records—not a universal range or an estimate of an unseen plate.

Part of the Egg omelet or scrambled egg nutrition guide.

What this page compares

Named source records, not one universal meal

This page includes every selected Feast nutrition record whose normalized USDA description begins with “Egg omelet or scrambled egg, with cheese and meat” under the documented two-segment variant rule. The records fall within Eggs and omelets. Exact descriptions remain visible so this grouping does not erase preparation, ingredient, or source-serving differences.

How this guide was assembled: Feast deterministically grouped exact USDA FNDDS records by their source descriptions. Every nutrient number is computed from the linked source fields; this page does not use generated or invented nutrition estimates.

Every number on this page comes from the exact linked record. Values are descriptive observations from the selected records; they are not personalized estimates, recommended portions, or measurements of a meal in front of you.

Match my meal

Start with the description closest to what you ate

Choose an exact FNDDS description to focus the record cards and comparison table. This narrows the source evidence; it does not infer your portion or ingredients.

Showing all 6 linked records.

Observed source examples

Lower, middle, and higher within this selected set

These cards order the selected records by calories in each record's own FNDDS source serving. They do not define the calorie range of every egg omelet or scrambled egg, with cheese and meat and should not be used as a personalized estimate.

Important: “Lower,” “middle,” and “higher” refer only to order within the selected source set above. Different source-serving weights and, where labeled, contextual records mean these cards are examples—not endpoints of a meal estimate.

Full comparison

Compare every selected FNDDS record

Serving values preserve each record's listed amount. Per-100-gram calories provide a shared weight basis. Dashes indicate that a value is not available, not that the nutrient is absent.

USDA records selected for the Egg omelet or scrambled egg, with cheese and meat nutrition guide
Exact source record Match Source amount Calories kcal / 100 g Protein Fiber Sodium USDA
Egg omelet or scrambled egg, with cheese and meat, made with animal fat or meat drippings Direct name match 170 gQuantity not specified 360 kcal 212 22.8 g 0 g 706 mg FDC 2707225 ↗
Egg omelet or scrambled egg, with cheese and meat, made with butter Direct name match 170 gQuantity not specified 352 kcal 207 22.6 g 0 g 699 mg FDC 2707224 ↗
Egg omelet or scrambled egg, with cheese and meat, made with cooking spray Direct name match 160 gQuantity not specified 291 kcal 182 22.2 g 0 g 643 mg FDC 2707226 ↗
Egg omelet or scrambled egg, with cheese and meat, made with margarine Direct name match 170 gQuantity not specified 337 kcal 198 22.6 g 0 g 714 mg FDC 2707222 ↗
Egg omelet or scrambled egg, with cheese and meat, made with oil Direct name match 170 gQuantity not specified 366 kcal 215 22.6 g 0 g 651 mg FDC 2707223 ↗
Egg omelet or scrambled egg, with cheese and meat, no added fat Direct name match 160 gQuantity not specified 283 kcal 177 22.4 g 0 g 646 mg FDC 2707228 ↗

Portion analysis

Serving total and calorie density answer different questions

The listed source amounts span 160–170 grams, a 1.1× difference in mass before recipe or preparation is considered. Within the selected set, the source servings report 283–366 calories in the records' own listed source servings; the fixed-weight view reports 177–215 calories per 100 grams. A serving total and a per-100-gram value answer different questions, so neither should be substituted for the amount actually eaten.

To scale a record, divide the eaten grams by the record's source grams and multiply the listed serving values by that ratio. This assumes the eaten meal has the same composition as the matched record.

Preparation analysis

The dish name leaves ingredients unresolved

The record names distinguish made with animal fat or meat drippings, made with butter, made with cooking spray, made with margarine, and made with oil. USDA formulation rows also identify 9 distinct source-input codes across the set, including animal fat or drippings, butter, stick, salted, margarine, nfs, and oil, pam cooking spray, original. These details can help select a closer record, but they do not isolate the cause of a nutrient difference or reconstruct a recipe.

A precise-looking result is only as specific as the record match and the portion information supporting it.

What changes the comparison

Four drivers worth checking before choosing a record

The visible dish name is a starting point. These details usually explain more of the variation in the selected source records.

  1. 01

    Source-serving weight

    The exact records list 160–170 grams, so serving totals can move even before composition is compared.

  2. 02

    Named source variant

    The set explicitly distinguishes made with animal fat or meat drippings, made with butter, made with cooking spray, made with margarine, and made with oil; those words identify different records rather than optional SEO phrasing.

  3. 03

    Nutrient profile

    Across each record's own source serving, the displayed data span protein 22.2–22.8 g, fiber 0.0–0.0 g, sodium 643–714 mg. Different serving weights remain visible beside those values.

  4. 04

    Formulation evidence

    The source rows include 9 distinct input codes across this set. Input presence and weight describe standardized source formulations, not final plated proportions.

Record matching

How to find the closest description

Begin with the full source description rather than the shortest dish name. Check whether the named form—such as made with animal fat or meat drippings, made with butter, made with cooking spray, made with margarine, and made with oil—matches the meal, then compare the listed source weight with the portion actually eaten. If the brand, recipe, toppings, cooking fat, or portion is known, keep that information with the estimate instead of assuming the generic record already includes it.

A practical matching checklist

  1. Read the complete egg omelet or scrambled egg, with cheese and meat source description, including preparation and additions.
  2. Compare the listed source weight with the amount actually eaten.
  3. Prefer a current package or restaurant source when a specific branded item is known.
  4. Record toppings, sauces, cooking fat, sides, and substitutions that the selected description does not name.

Continue comparing

More meal nutrition guides

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