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Portions and preparation · USDA nutrition

Egg omelet, with meat calories per cup: 190–269 across all 8 named USDA examples

Across all 8 named USDA examples, a cup contains 190–269 calories. Each included example lists 135 g for that measure. The same household label can carry a different gram weight elsewhere in USDA data.

Portion calculator

Estimate your portion

Choose a source measure or enter the weight you ate.

Preparation and portion

Named measures come from this exact source record.

Estimated for 150 g

294calories

Egg omelet or scrambled egg, with meat, made with animal fat or meat drippings

Protein
19.2 g
Carbs
1.5 g
Fat
23.4 g

These values scale the selected reference food by weight. Ingredients, preparation, and portion size can change your meal’s estimate.

FoodData Central Survey Foods (FNDDS) · FDC 2707217 Full nutrition profile →

Compare all 8 food records, nutrition tables and USDA sources

The 8 exact records in this guide report 220–331 calories in the records' own listed source servings and 141–199 calories per 100 grams. Those are observations from named database records—not a universal range or an estimate of an unseen plate.

Match my meal

Start with the description closest to what you ate

For Egg omelet or scrambled egg, with meat, begin by separating “Egg omelet or scrambled egg, with meat, made with animal fat or meat drippings” from “Egg omelet or scrambled egg, with meat, tomatoes, and dark-green vegetables, no added fat.” Choosing a card filters this source set; it does not infer the portion or fill in ingredients the chosen description does not name.

Showing the first 6 of 8 linked records.

Equal-weight view

How egg omelet or scrambled egg, with meat records compare at 100 grams

Five rank landmarks are shown from all 8 cited records: minimum, 25th-ranked, median-ranked, 75th-ranked, and maximum. Weight is held at 100 grams; source-serving weights are listed in the table.

  1. Minimum: Egg omelet or scrambled egg, with meat, tomatoes, and dark-green vegetables, no added fat 141 kcal
    141 kcal
  2. 25th-ranked landmark: Egg omelet or scrambled egg, with meat, no added fat 157 kcal
    157 kcal
  3. Median-ranked landmark: Egg omelet or scrambled egg, with meat, tomatoes, and dark-green vegetables, fat added 174 kcal
    174 kcal
  4. 75th-ranked landmark: Egg omelet or scrambled egg, with meat, made with butter 190 kcal
    190 kcal
  5. Maximum: Egg omelet or scrambled egg, with meat, made with oil 199 kcal
    199 kcal

Shared basis: 100 g · kilocalories

What this page compares

Named source records, not one universal meal

This guide keeps 8 named USDA records in view: 8 direct matches. All sit within “Eggs and omelets.” The exact descriptions remain the unit of comparison; the familiar heading is only the doorway into the evidence.

Why these records appear together: The deterministic grouping rule “normalized first two description segments” placed these 8 records together under the exact grouping key “egg omelet or scrambled egg with meat.” That rule determines membership before any nutrition result is read.

For Egg omelet or scrambled egg, with meat, this page can compare 8 named records from FDC 2707217 through FDC 2707260. It cannot observe which preparation was eaten, recover unnamed additions, or supply the eaten grams.

Read the shared calculation, provenance, and uncertainty method →

Editor’s decision brief

The three facts to carry into the table

Carry the denominator, exact identity, and strongest observed contrast into every number below.

Portion

140–190 g before composition

The largest source amount is 1.4× the smallest. Read per-serving calorie differences with that mass gap in view.

Composition

58 kcal separates the fixed-weight endpoints

The lower endpoint is “with meat, tomatoes, and dark-green vegetables, no added fat”; the higher is “made with oil.” This isolates density, not ingredient causation.

Discriminator

57 mg sodium gap per 100 g

Of protein, fiber, and sodium, the strongest normalized contrast is between “fat added” (318 mg) and “made with margarine” (375 mg).

Observed source examples

Three landmarks inside this source set—not universal endpoints

The cards are ordered by calories in each record's listed serving. Serving weights differ, so use per-100-gram values to compare composition. These selected records do not define a calorie range for every egg omelet or scrambled egg, with meat.

Important: “Lower” begins with Egg omelet or scrambled egg, with meat, no added fat; “higher” ends with Egg omelet or scrambled egg, with meat, tomatoes, and dark-green vegetables, fat added, using each record’s own source amount. Those labels order this selected set only—they are not endpoints for every egg omelet or scrambled egg, with meat meal.

Full comparison

Compare every selected FNDDS record

For Egg omelet or scrambled egg, with meat, serving columns preserve each record’s own listed amount, while calories per 100 g hold weight constant. A dash means the cited record does not supply that field; it does not mean the nutrient is absent.

On smaller screens, focus the table and scroll horizontally to read every column.

USDA records selected for the Egg omelet or scrambled egg, with meat nutrition guide
Exact source record Match Source amount Calories kcal / 100 g Protein Fiber Sodium USDA
Egg omelet or scrambled egg, with meat, made with animal fat or meat drippings Direct name match 150 gUSDA reference amount 294 kcal 196 19.2 g 0 g 555 mg FDC 2707217 ↗
Egg omelet or scrambled egg, with meat, made with butter Direct name match 150 gUSDA reference amount 285 kcal 190 19.1 g 0 g 549 mg FDC 2707216 ↗
Egg omelet or scrambled egg, with meat, made with cooking spray Direct name match 140 gUSDA reference amount 227 kcal 162 18.8 g 0 g 494 mg FDC 2707218 ↗
Egg omelet or scrambled egg, with meat, made with margarine Direct name match 150 gUSDA reference amount 272 kcal 181 19.1 g 0 g 563 mg FDC 2707214 ↗
Egg omelet or scrambled egg, with meat, made with oil Direct name match 150 gUSDA reference amount 299 kcal 199 19.1 g 0 g 504 mg FDC 2707215 ↗
Egg omelet or scrambled egg, with meat, no added fat Direct name match 140 gUSDA reference amount 220 kcal 157 18.9 g 0 g 498 mg FDC 2707220 ↗
Egg omelet or scrambled egg, with meat, tomatoes, and dark-green vegetables, fat added Direct name match 190 gUSDA reference amount 331 kcal 174 21.9 g 0.4 g 604 mg FDC 2707259 ↗
Egg omelet or scrambled egg, with meat, tomatoes, and dark-green vegetables, no added fat Direct name match 180 gUSDA reference amount 254 kcal 141 21.8 g 0.4 g 574 mg FDC 2707260 ↗

Portion analysis

Serving total and calorie density answer different questions

The listed source amounts run from 140 to 190 grams—a 50-gram gap before composition enters the comparison. Their own source servings run from 220 calories for “with meat, no added fat” to 331 for “fat added.” At a fixed 100 grams, “with meat, tomatoes, and dark-green vegetables, no added fat” is 141 calories and “made with oil” is 199—a fixed-weight separation of 58 calories. For Egg omelet or scrambled egg, with meat, the serving view answers “how much is in the database portion?”; the 100-gram view answers “how concentrated is the matched record?” Neither reveals how many grams were actually eaten.

The scaling rule: multiply a per-100-gram value by eaten grams ÷ 100. The arithmetic is exact; the result is only as defensible as the record match and portion estimate.

Preparation analysis

The long description carries the evidence

The published descriptions distinguish forms such as “with meat, made with animal fat or meat drippings”, “with meat, made with cooking spray”, “with meat, made with oil”, “with meat, no added fat”, and “with meat, tomatoes, and dark-green vegetables, no added fat”. Across the source formulations, the shared backbone includes breakfast meat as ingredient in omelet, eggs, grade a, large, egg whole, and salt, table; differentiating rows include dark green vegetables as ingredient in omelet, tomatoes as ingredient in omelet, animal fat or drippings, and butter, stick, salted. On this Egg omelet or scrambled egg, with meat page, those rows make the records inspectable, but they are not a controlled experiment: they cannot tell us that one named input, by itself, caused a nutrient difference.

Database precision is not meal certainty. Retain the exact description beside the number so later corrections remain possible.

What changes the comparison

Four drivers worth checking before choosing a record

The family label “Egg omelet or scrambled egg, with meat” cannot resolve the differences between Egg omelet or scrambled egg, with meat, made with animal fat or meat drippings and Egg omelet or scrambled egg, with meat, tomatoes, and dark-green vegetables, no added fat. The four checks below identify the record wording, source weight, and formulation evidence that can.

  1. 01

    Source weight before serving calories

    The source amounts span 140–190 grams. Compare per 100 grams before reading a serving-calorie gap as a composition gap.

  2. 02

    The words that split the family

    Representative record-level distinctions include “with meat, made with animal fat or meat drippings”, “with meat, made with cooking spray”, “with meat, made with oil”, “with meat, no added fat”, and “with meat, tomatoes, and dark-green vegetables, no added fat”. Those phrases are evidence for choosing a record, not decorative subtitle text.

  3. 03

    Formulation evidence, with limits

    Shared source rows include breakfast meat as ingredient in omelet and eggs, grade a, large, egg whole; rows that vary across the set include dark green vegetables as ingredient in omelet, tomatoes as ingredient in omelet, and animal fat or drippings. Presence is inspectable evidence, not proof of nutrient causation.

  4. 04

    The unresolved plate

    Even “Egg omelet or scrambled, … animal fat or meat drippings” leaves the eaten grams and unnamed oils, sauces, toppings, substitutions, or leftovers unresolved. Preserve those Egg omelet or scrambled egg, with meat unknowns for correction instead of converting them into false precision.

Record matching

Match identity first; scale quantity second

Read the source name as a sequence of decisions. First confirm that egg omelet or scrambled egg, with meat is the right meal family. Then resolve the phrases that actually separate this set—“with meat, made with animal fat or meat drippings”, “with meat, made with cooking spray”, “with meat, no added fat”, and “with meat, tomatoes, and dark-green vegetables, no added fat”—before comparing gram weight. If a package, menu, or known recipe provides a closer first-party description, prefer it and keep this USDA record as a transparent fallback.

A practical matching checklist

  1. Read the complete Egg omelet or scrambled egg, with 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.

Decision support from the exact records on this page

Turn source data into a better next decision

These conclusions and reading paths are computed from 8 exact records behind Egg omelet or scrambled egg, with meat source-record guide. Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Egg omelet or scrambled egg, with meat, made with oil is higher in total fat per 100 g

Egg omelet or scrambled egg, with meat, made with oil reports 16.1 g versus 9.7 g for Egg omelet or scrambled egg, with meat, tomatoes, and dark-green vegetables, no added fat: a 6.4 g difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Egg omelet or scrambled egg, with meat, made with animal fat or meat drippings is denser; Egg omelet or scrambled egg, with meat, tomatoes, and dark-green vegetables, fat added is higher in its source amount

Egg omelet or scrambled egg, with meat, made with animal fat or meat drippings reports 196 kcal per 100 g and 294 kcal in USDA source amount (150 g). Egg omelet or scrambled egg, with meat, tomatoes, and dark-green vegetables, fat added reports a lower 174 kcal per 100 g but a higher 331 kcal in USDA source amount (190 g).

Choose the record before reading the number

Egg omelet or scrambled egg, with meat, made with animal fat or meat drippings and Egg omelet or scrambled egg, with meat, made with cooking spray are not interchangeable

The page keeps both records at the same 100 g denominator and makes Added-fat wording (added fat; animal fat or meat drippings versus cooking spray) the explicit record-description contrast. It does not show that the wording difference caused a nutrient difference. Pick the description that matches the food in front of you rather than averaging away the distinction.

Inspect the underlying evidence

Contextual knowledge graph

Follow the relationship that matches your question

For Egg omelet or scrambled egg, with meat source-record guide, each path states why the destination belongs here, so you can distinguish a true evidentiary connection from a merely similar label.

Compare two records on this page Egg omelet or scrambled egg, with meat, made with butter vs Egg omelet or scrambled egg, with meat, made with cooking spray

Both records appear in this page’s evidence set. The explicit record-description contrast is Added-fat wording: added fat; butter versus cooking spray; it is a selection cue, not evidence of cause.

Follow this evidence path Compare two records on this page Egg omelet or scrambled egg, with meat, made with animal fat or meat drippings vs Egg omelet or scrambled egg, with meat, made with cooking spray

Both records appear in this page’s evidence set. The explicit record-description contrast is Added-fat wording: added fat; animal fat or meat drippings versus cooking spray; it is a selection cue, not evidence of cause.

Follow this evidence path 8 context records in this source topic Eggs and omelets

Egg omelet or scrambled egg, with meat, made with animal fat or meat drippings and Egg omelet or scrambled egg, with meat, made with butter belong to this USDA source-category collection. Its displayed ranges and complete exact-record catalog provide the peer set for a manual comparison; the destination does not preselect this page’s record.

Follow this evidence path A formulation detail that separates records Dark green vegetables as ingredient in omelet

USDA input 99997800 appears in 2 of 8 context records; its summed listed input weight spans 8–8 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path A formulation detail that separates records Tomatoes as ingredient in omelet

USDA input 99997802 appears in 2 of 8 context records; its summed listed input weight spans 8–8 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path One exact record, broader decision context Omelet

Egg omelet or scrambled egg, with meat, no added fat is explicitly linked in this guide, which separates direct name matches from contextual variants.

Follow this evidence path Inspect an exact record Egg omelet or scrambled egg, with meat, made with animal fat or meat drippings

Open the full nutrient table, household measures, formulation inputs, and FoodData Central 2707217 citation for this exact record—not a name-level average.

Follow this evidence path