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Scrambled eggs with tomato Calories
High-protein egg dish with tomato
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 serving (medium) of Scrambled eggs with tomato (140 g) has 209 calories. That works out to 149 calories per 100 g. It contains 3.6 g of carbs, 14.1 g of protein, 15.1 g of fat and 0.7 g of fiber. Its 28 µg of Biotin covers 93% of the Daily Value. Its glycemic index is 3 (low), so it raises blood sugar slowly.
Scrambled eggs with tomato Nutrition Facts
Selected: 1 serving (medium) · 140 g
209
KCAL / 140G
Carbs
3.6g
· 1% DV
Protein
14.1g
· 28% DV
Fat
15.1g
· 19% DV
Fiber
0.7g
· 3% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 7% · Protein 27% · Fat 66%
Scrambled eggs with tomato nutrition facts table · 1 serving (medium) (140 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 209 kcal | |
| Total fat | 15.1 g | 19% |
| Saturated fat | 4.34 g | 22% |
| Trans fat | 0.04 g | |
| Sodium | 199 mg | 9% |
| Total carbohydrate | 3.6 g | 1% |
| Fiber | 0.7 g | 3% |
| Protein | 14.1 g | 28% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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How Many Calories in 1 Serving of Scrambled eggs with tomato?
| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 140 g | 209 kcal |
| 1 piece (small) | 55 g | 82 kcal |
| 1 serving (small) | 90 g | 134 kcal |
| 100 g | 100 g | 149 kcal |
| ½ cup (half) | 100 g | 149 kcal |
| 2 piece (medium) | 110 g | 164 kcal |
| 3 piece (large) | 165 g | 246 kcal |
| 1 serving (large) | 200 g | 298 kcal |
| 1 cup (whole) | 200 g | 298 kcal |
Calculated from 149 calories per 100 g.
Frequently Asked Questions About Scrambled eggs with tomato
How do you make scrambled eggs with tomato?
Cook chopped tomato in a lightly oiled pan until softened and some of its liquid has evaporated. Add beaten eggs, then stir gently over low to medium heat and take the pan off the heat while the eggs are still slightly glossy.
Should you cook the tomatoes before adding eggs to scrambled eggs with tomato?
Yes, cook the tomatoes first so they soften and release excess liquid before the eggs go in. This helps scrambled eggs with tomato stay creamy rather than turning watery, and prevents the eggs from overcooking while the tomatoes finish cooking.
Why are my scrambled eggs with tomato watery?
Scrambled eggs with tomato usually turn watery when the tomatoes release more liquid than the pan can evaporate. Cook the tomatoes down before adding the eggs, and avoid covering the pan, which traps steam and moisture.
Do you peel tomatoes for scrambled eggs with tomato?
No, peeling is not necessary for scrambled eggs with tomato; the skin softens as the tomatoes cook. If you prefer a smoother texture, peel very ripe tomatoes or remove their seeds and watery centers before chopping.
Can you add milk to scrambled eggs with tomato?
Yes, a small splash of milk can make the eggs softer, but it is optional. Too much liquid can make scrambled eggs with tomato loose, so beat in just a little before pouring the eggs into the pan.
What herbs go well in scrambled eggs with tomato?
Fresh parsley, chives, or basil pair well with scrambled eggs with tomato. Add delicate herbs near the end so their flavor stays fresh; dried oregano or a pinch of black pepper can be added while the tomatoes cook.
Can you add cheese to scrambled eggs with tomato?
Yes, crumbled feta, goat cheese, or grated cheddar all work in scrambled eggs with tomato. Stir in the cheese near the end of cooking so it warms without making the eggs tough, and taste before adding salt.
What is the difference between scrambled eggs with tomato and shakshuka?
Scrambled eggs with tomato has beaten eggs stirred into the cooking mixture, while shakshuka usually keeps eggs whole and poaches them in a spiced tomato sauce. The two dishes share tomato and eggs, but have different textures and cooking methods.
How long do scrambled eggs with tomato keep in the fridge?
Refrigerate leftover scrambled eggs with tomato promptly in a covered container and eat them within a few days. Discard them if they have been left at room temperature for an extended period, and reheat only the portion you plan to eat.
Can you freeze scrambled eggs with tomato?
Freezing is possible, but it is not ideal: the tomatoes can release water and the eggs may become rubbery after thawing. For the best texture, make scrambled eggs with tomato fresh; if frozen, thaw it in the refrigerator and reheat gently.
Scrambled eggs with tomato Vitamins & Minerals
Vitamins
Biotin
28µg · 93% DV
B12
1.33µg · 55% DV
B2
0.43mg · 33% DV
B5
1.47mg · 29% DV
Minerals
Selenium
29µg · 53% DV
Phosphorus
231mg · 33% DV
Iodine
34µg · 23% DV
Zinc
1.47mg · 13% DV
Sodium
199mg · 9% DV
Potassium ⭐
252mg · 7% DV
Scrambled eggs with tomato Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Scrambled eggs with tomato
To burn the 209 calories in 1 serving (medium) (140 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
What is Scrambled eggs with tomato?
Scrambled eggs with tomato is a simple home-style dish made by cooking beaten eggs with chopped tomato until softly set. It is common in Turkish home cooking and shares familiar ingredients with menemen, though the eggs are stirred into a scramble rather than left in larger, distinct pieces.
The tomato brings gentle acidity and juiciness to the rich, tender eggs. Serve it hot for breakfast or brunch, with toast or flatbread; it also makes a quick light meal at any time of day. With 10.1 g of protein per 100 g, it is a protein-forward choice, while the tomato keeps the dish fresh-tasting. For a lighter version, use a modest amount of oil and let the tomato soften in its own juices first.
How Nutritious Is Scrambled eggs with tomato?
Nutrient density
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Is Scrambled eggs with tomato Processed?
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Scrambled eggs with tomato Contain Allergens?
Contains these allergens:
Which Diets Is Scrambled eggs with tomato Good For?
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Scrambled eggs with tomato Fat Profile
SATURATED
4.34g
MONOUNSATURATED
5.88g
POLYUNSATURATED
2.24g
Omega 6:3 ratio 17.2:1
Above the ideal 4:1 (17.2:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.