Portions and preparation · USDA nutrition
1 egg (50 g) of egg omelet, no added fat has about 72 calories. Choose your preparation and adjust the amount below.
Portion calculator
Choose a source measure or enter the weight you ate.
Estimated for 1 egg · 50 g
72calories
Egg omelet or scrambled egg, no added fat
— means the source has no value available.
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 2707205 Full nutrition profile →
Start with the eggs, cooking fat, and fillings in your scramble or omelet. A plain two-egg scramble and a cheese-and-meat omelet need different matches.
A worked portion example
Illustrative calculation: 2 eggs weighs 100 g using the linked record's portion weight × 2. At 143 calories per 100 g, 100 × 143 ÷ 100 = about 143 calories and 12.4 g protein. This no-added-fat example has no cheese or meat filling. Choose the preparation that matches your pan.
Check the exact food and household measure →The no-added-fat example lists one egg as 50 g. Count the eggs in your portion when you know them. For a large scramble shared between people, total the eggs and additions, then divide the finished mixture by the amount served to each person.
Butter, oil, and cooking-spray preparations have separate entries, as do cheese, meat, and vegetable combinations. A cheese entry already represents cheese in that preparation. If your filling amounts are known, a calculation from the individual ingredients can describe them more closely.
A no-added-fat cheese or meat scramble still includes the cheese or meat named in the dish. Read the whole option rather than choosing it based on those three words. Toast, potatoes, and any sauce on the side remain separate from the egg mixture.
Editorial update: . Portion examples are calculations from the linked USDA records.
The 59 exact records in this guide report 143–420 calories in the records' own listed source servings and 127–215 calories per 100 grams. Those are observations from named database records—not a universal range or an estimate of an unseen plate.
Across all 59 named USDA examples, a cup contains 171–290 calories. Each included example lists 135 g for that measure. The same household label can carry a different gram weight elsewhere in USDA data.
Match my meal
For Scrambled eggs and omelets, begin by separating “Egg omelet or scrambled egg, from fast food / restaurant” from “Egg omelet or scrambled egg, with vegetables other than dark green and/or tomatoes, 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 59 linked records.
Equal-weight view
Five rank landmarks are shown from all 59 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.
Shared basis: 100 g · kilocalories
What this page compares
This guide keeps 59 named USDA records in view: 59 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 description segment” placed these 59 records together under the exact grouping key “egg omelet or scrambled egg.” That rule determines membership before any nutrition result is read.
For Scrambled eggs and omelets, this page can compare 59 named records from FDC 2707206 through FDC 2707239. 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
Carry the denominator, exact identity, and strongest observed contrast into every number below.
Portion
The largest source amount is 2.1× the smallest. Read per-serving calorie differences with that mass gap in view.
Composition
The lower endpoint is “no fat added”; the higher is “with cheese and meat, made with oil.” This isolates density, not ingredient causation.
Discriminator
Of protein, fiber, and sodium, the strongest normalized contrast is between “with tomatoes, no added fat” (213 mg) and “with cheese and meat, made with margarine” (420 mg).
Observed source examples
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 scrambled eggs and omelets.
143kcal
100 g source amount · 143 kcal per 100 g
Inspect this exact record258kcal
150 g source amount · 172 kcal per 100 g
Inspect this exact record420kcal
210 g source amount · 200 kcal per 100 g
Inspect this exact recordImportant: “Lower” begins with Egg omelet or scrambled egg, no added fat; “higher” ends with Egg omelet or scrambled egg, with cheese, meat, and vegetables other than dark-green and/or tomatoes, fat added, using each record’s own source amount. Those labels order this selected set only—they are not endpoints for every scrambled eggs and omelets meal.
Full comparison
For Scrambled eggs and omelets, 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.
Portion analysis
The listed source amounts run from 100 to 210 grams—a 110-gram gap before composition enters the comparison. Their own source servings run from 143 calories for “no added fat” to 420 for “with cheese, …, fat added.” At a fixed 100 grams, “no fat added” is 127 calories and “with cheese and meat, made with oil” is 215—a fixed-weight separation of 88 calories. For Scrambled eggs and omelets, 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 published descriptions distinguish forms such as “from fast food / restaurant”, “with cheese and tomatoes, fat added”, “with cheese, meat, and vegetables other than dark-green and/or tomatoes, no added fat”, “with meat, made with butter”, and “with vegetables other than dark green and/or tomatoes, no added fat”. Across the source formulations, the shared backbone includes eggs, grade a, large, egg whole and salt, table; differentiating rows include breakfast meat as ingredient in omelet, cheese as ingredient in sandwiches, oil or table fat, nfs, and dark green vegetables as ingredient in omelet. On this Scrambled eggs and omelets 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
The family label “Scrambled eggs and omelets” cannot resolve the differences between Egg omelet or scrambled egg, from fast food / restaurant and Egg omelet or scrambled egg, with vegetables other than dark green and/or tomatoes, no added fat. The four checks below identify the record wording, source weight, and formulation evidence that can.
The source amounts span 100–210 grams. Compare per 100 grams before reading a serving-calorie gap as a composition gap.
Representative record-level distinctions include “from fast food / restaurant”, “with cheese and tomatoes, fat added”, “with cheese, meat, and vegetables other than dark-green and/or tomatoes, no added fat”, “with meat, made with butter”, and “with vegetables other than dark green and/or tomatoes, no added fat”. Those phrases are evidence for choosing a record, not decorative subtitle text.
Shared source rows include eggs, grade a, large, egg whole and salt, table; rows that vary across the set include breakfast meat as ingredient in omelet, cheese as ingredient in sandwiches, and oil or table fat, nfs. Presence is inspectable evidence, not proof of nutrient causation.
Even “Egg omelet or scrambled egg, from fast food / restaurant” leaves the eaten grams and unnamed oils, sauces, toppings, substitutions, or leftovers unresolved. Preserve those Scrambled eggs and omelets unknowns for correction instead of converting them into false precision.
Record matching
Read the source name as a sequence of decisions. First confirm that scrambled eggs and omelets is the right meal family. Then resolve the phrases that actually separate this set—“from fast food / restaurant”, “with cheese, made with animal fat or meat drippings”, “with meat and tomatoes, fat added”, and “with vegetables other than dark green and/or tomatoes, 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.
Explore this meal family
Use a focused guide when its description matches your meal. Each one keeps its own exact source records and links back to this broader family.
Decision support from the exact records on this page
These conclusions and reading paths are computed from 59 exact records behind Scrambled eggs and omelets 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 cheese, no added fat reports 159 mg versus 39 mg for Egg omelet or scrambled egg, with meat and vegetables other than dark-green and/or tomatoes, fat added: a 120 mg difference when both are normalized to 100 g.
Inspect the underlying evidenceThe denominator changes the answer
Egg omelet or scrambled egg, from fast food / restaurant reports 192 kcal per 100 g and 211 kcal in USDA source amount (110 g). Egg omelet or scrambled egg, with cheese, meat, tomatoes, and dark-green vegetables, fat added reports a lower 190 kcal per 100 g but a higher 399 kcal in USDA source amount (210 g).
Choose the record before reading the number
The page keeps both records at the same 100 g denominator and makes Added-fat wording (added fat versus no added fat) 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 evidenceContextual knowledge graph
For Scrambled eggs and omelets source-record guide, each path states why the destination belongs here, so you can distinguish a true evidentiary connection from a merely similar label.
Egg omelet or scrambled egg, no added fat and Egg omelet or scrambled egg, made with cooking spray are explicitly linked in this guide, which separates direct name matches from contextual variants.
Follow this evidence path Compare two records on this page Egg omelet or scrambled egg, with cheese, meat, and vegetables other than dark-green and/or tomatoes, fat added vs Egg omelet or scrambled egg, with vegetables other than dark green and/or tomatoes, no added fatBoth records appear in this page’s evidence set. The explicit record-description contrast is Added-fat wording: added fat versus no added fat; it is a selection cue, not evidence of cause.
Follow this evidence path Compare two records on this page Egg omelet or scrambled egg, made with animal fat or meat drippings vs Egg omelet or scrambled egg, made with cooking sprayBoth 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 59 context records in this source topic Eggs and omeletsEgg omelet or scrambled egg, from fast food / restaurant and Egg omelet or scrambled egg, made with animal fat or meat drippings 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 Breakfast meat as ingredient in omeletUSDA input 99992230 appears in 28 of 59 context records; its summed listed input weight spans 10–15 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 Cheese as ingredient in sandwichesUSDA input 99991400 appears in 28 of 59 context records; its summed listed input weight spans 15–15 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 Put the observed spread in corpus context Calcium: density and serving contextIn this page’s records, calcium runs from 39 mg in Egg omelet or scrambled egg, with meat and vegetables other than dark-green and/or tomatoes, fat added to 159 mg in Egg omelet or scrambled egg, with cheese, no added fat, all per 100 g.
Follow this evidence path