150 g source amount Direct name match
Egg omelet or scrambled egg, with meat, made with animal fat or meat drippings
- Source serving
- 294 kcal
- Per 100 g
- 196 kcal
- Protein
- 19.2 g
Focused USDA meal guide
Egg omelet or scrambled egg, with meat calories and nutrition: 8 USDA records compared
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.
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 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 8 linked records.
150 g source amount Direct name match
Egg omelet or scrambled egg, with meat, made with butter
- Source serving
- 285 kcal
- Per 100 g
- 190 kcal
- Protein
- 19.1 g
140 g source amount Direct name match
Egg omelet or scrambled egg, with meat, made with cooking spray
- Source serving
- 227 kcal
- Per 100 g
- 162 kcal
- Protein
- 18.8 g
150 g source amount Direct name match
Egg omelet or scrambled egg, with meat, made with margarine
- Source serving
- 272 kcal
- Per 100 g
- 181 kcal
- Protein
- 19.1 g
150 g source amount Direct name match
Egg omelet or scrambled egg, with meat, made with oil
- Source serving
- 299 kcal
- Per 100 g
- 199 kcal
- Protein
- 19.1 g
140 g source amount Direct name match
Egg omelet or scrambled egg, with meat, no added fat
- Source serving
- 220 kcal
- Per 100 g
- 157 kcal
- Protein
- 18.9 g
190 g source amount Direct name match
Egg omelet or scrambled egg, with meat, tomatoes, and dark-green vegetables, fat added
- Source serving
- 331 kcal
- Per 100 g
- 174 kcal
- Protein
- 21.9 g
180 g source amount Direct name match
Egg omelet or scrambled egg, with meat, tomatoes, and dark-green vegetables, no added fat
- Source serving
- 254 kcal
- Per 100 g
- 141 kcal
- Protein
- 21.8 g
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 meat and should not be used as a personalized estimate.
Lower observed Direct name match
220kcal
Egg omelet or scrambled egg, with meat, no added fat
140 g source amount · 157 kcal per 100 g
Inspect this exact record Middle observed Direct name match
272kcal
Egg omelet or scrambled egg, with meat, made with margarine
150 g source amount · 181 kcal per 100 g
Inspect this exact record Higher observed Direct name match
331kcal
Egg omelet or scrambled egg, with meat, tomatoes, and dark-green vegetables, fat added
190 g source amount · 174 kcal per 100 g
Inspect this exact recordImportant: “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.
| 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 gQuantity not specified | 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 gQuantity not specified | 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 gQuantity not specified | 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 gQuantity not specified | 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 gQuantity not specified | 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 gQuantity not specified | 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 gQuantity not specified | 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 gQuantity not specified | 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 span 140–190 grams, a 1.4× difference in mass before recipe or preparation is considered. Within the selected set, the source servings report 220–331 calories in the records' own listed source servings; the fixed-weight view reports 141–199 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 tomatoes, made with animal fat or meat drippings, made with butter, made with cooking spray, and made with margarine. USDA formulation rows also identify 11 distinct source-input codes across the set, including dark green vegetables as ingredient in omelet, tomatoes as ingredient in omelet, animal fat or drippings, and butter, stick, salted. 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.
- 01
Source-serving weight
The exact records list 140–190 grams, so serving totals can move even before composition is compared.
- 02
Named source variant
The set explicitly distinguishes tomatoes, made with animal fat or meat drippings, made with butter, made with cooking spray, and made with margarine; those words identify different records rather than optional SEO phrasing.
- 03
Nutrient profile
Across each record's own source serving, the displayed data span protein 18.8–21.9 g, fiber 0.0–0.4 g, sodium 494–604 mg. Different serving weights remain visible beside those values.
- 04
Formulation evidence
The source rows include 11 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 tomatoes, made with animal fat or meat drippings, made with butter, made with cooking spray, and made with margarine—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
- Read the complete egg omelet or scrambled egg, with meat source description, including preparation and additions.
- Compare the listed source weight with the amount actually eaten.
- Prefer a current package or restaurant source when a specific branded item is known.
- Record toppings, sauces, cooking fat, sides, and substitutions that the selected description does not name.