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Potato and vegetable scrambled eggs Calories
A filling egg dish with protein, potatoes and vegetables
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 serving (medium) of Potato and vegetable scrambled eggs (220 g) has 282 calories. That works out to 128 calories per 100 g. It contains 22.4 g of carbs, 15.6 g of protein, 14.7 g of fat and 3.3 g of fiber. Its 31.9 µg of Selenium covers 58% of the Daily Value. Its glycemic index is 58 (medium), so it raises blood sugar at a moderate pace.
Potato and vegetable scrambled eggs Nutrition Facts
Selected: 1 serving (medium) · 220 g
282
KCAL / 220G
Carbs
22.4g
· 8% DV
Protein
15.6g
· 31% DV
Fat
14.7g
· 19% DV
Fiber
3.3g
· 12% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 32% · Protein 22% · Fat 46%
Potato and vegetable scrambled eggs nutrition facts table · 1 serving (medium) (220 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 282 kcal | |
| Total fat | 14.7 g | 19% |
| Saturated fat | 3.41 g | 17% |
| Trans fat | 0.04 g | |
| Sodium | 462 mg | 20% |
| Total carbohydrate | 22.4 g | 8% |
| Fiber | 3.3 g | 12% |
| Protein | 15.6 g | 31% |
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 Potato and vegetable scrambled eggs?
| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 220 g | 282 kcal |
| 1 piece (small) | 90 g | 115 kcal |
| 100 g | 100 g | 128 kcal |
| 1 serving (small) | 120 g | 154 kcal |
| 1 piece (large) | 150 g | 192 kcal |
| 1 serving (medium) | 170 g | 218 kcal |
| 1 cup (medium) | 180 g | 230 kcal |
| 1 serving (large) | 220 g | 282 kcal |
| 1 cup (large) | 250 g | 320 kcal |
| 1 serving (extra large) | 300 g | 384 kcal |
Calculated from 128 calories per 100 g.
Frequently Asked Questions About Potato and vegetable scrambled eggs
How do you make potato and vegetable scrambled eggs?
Cook diced potatoes in a little oil until tender, add the vegetables and cook until softened, then stir in beaten eggs. Keep the heat low and stir gently until the eggs are just set, so they stay tender rather than dry.
Can you use frozen vegetables in potato and vegetable scrambled eggs?
Yes, frozen vegetables work in potato and vegetable scrambled eggs. Cook them in the pan until excess moisture has evaporated before adding the eggs; otherwise, the finished dish can turn watery. Add frozen vegetables straight from the freezer rather than thawing them first.
Can potato and vegetable scrambled eggs be baked instead of cooked in a pan?
Yes, you can bake potato and vegetable scrambled eggs in an oven-safe dish. Cook the potatoes and any firm vegetables first, combine them with the beaten eggs, and bake until the centre is set; baking gives the dish a more frittata-like texture.
How do you keep the potatoes from staying hard in potato and vegetable scrambled eggs?
Cut the potatoes into small, evenly sized pieces and cook them before adding the eggs. If the outside browns before the centres soften, lower the heat and cover the pan briefly; adding eggs too early stops the potatoes from cooking properly.
Can you freeze potato and vegetable scrambled eggs?
You can freeze potato and vegetable scrambled eggs, but the texture may suffer: cooked eggs can become rubbery and vegetables may release water when thawed. For the best result, freeze individual portions in airtight containers and thaw them in the refrigerator before reheating.
How do you reheat potato and vegetable scrambled eggs without drying them out?
Reheat potato and vegetable scrambled eggs gently in a covered pan over low heat, stirring occasionally. A small splash of water can create steam and help keep the eggs moist. Stop heating as soon as the portion is hot throughout.
What herbs and seasonings go well in potato and vegetable scrambled eggs?
Black pepper, paprika, parsley, chives and dill all complement potato and vegetable scrambled eggs. Add delicate fresh herbs near the end so their flavour stays bright; season with salt thoughtfully, especially if you are also adding cheese or other salty ingredients.
Can you make potato and vegetable scrambled eggs with sweet potatoes?
Yes, sweet potatoes can replace regular potatoes in potato and vegetable scrambled eggs. Dice them small and cook them until tender before adding the eggs; they have a sweeter flavour, which pairs especially well with spinach, peppers and a little black pepper.
How long do leftover potato and vegetable scrambled eggs last in the fridge?
Store leftover potato and vegetable scrambled eggs in a covered container in the refrigerator and eat them within three to four days. Refrigerate them within two hours of cooking, and reheat only the portion you plan to eat.
Is potato and vegetable scrambled eggs a good make-ahead breakfast?
It is better freshly cooked, because scrambled eggs lose tenderness when stored and reheated. To save time, chop the vegetables and potatoes in advance and keep them refrigerated separately; cook the eggs just before serving for a softer texture.
Potato and vegetable scrambled eggs Vitamins & Minerals
Vitamins
Biotin
15.84µg · 53% DV
B12
1.06µg · 44% DV
B2
0.55mg · 42% DV
B5
1.72mg · 34% DV
Minerals
Selenium
32µg · 58% DV
Phosphorus
268mg · 38% DV
Iodine
44µg · 29% DV
Copper
0.2mg · 22% DV
Sodium
462mg · 20% DV
Potassium ⭐
550mg · 16% DV
Potato and vegetable scrambled eggs Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Potato and vegetable scrambled eggs
To burn the 282 calories in 1 serving (medium) (220 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 Potato and vegetable scrambled eggs?
Potato and vegetable scrambled eggs is a homestyle skillet dish: diced potatoes and vegetables are cooked until tender, then mixed with beaten eggs. The vegetables vary with the cook and the season, often including peppers or tomatoes, so there is no single fixed recipe.
The potatoes make it hearty, while the eggs set into soft curds and the vegetables add colour and freshness. It works as a leisurely breakfast or a quick lunch or supper; serve it hot with toast or flatbread, or alongside a simple salad. With protein from the eggs and carbohydrates from the potatoes, it makes a filling meal. For a lighter version, use less cooking oil and add extra vegetables.
How Nutritious Is Potato and vegetable scrambled eggs?
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 Potato and vegetable scrambled eggs 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 Potato and vegetable scrambled eggs Contain Allergens?
Contains these allergens:
Which Diets Is Potato and vegetable scrambled eggs 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
Potato and vegetable scrambled eggs Fat Profile
SATURATED
3.41g
MONOUNSATURATED
6.27g
POLYUNSATURATED
2.24g
Omega 6:3 ratio 14.9:1
Above the ideal 4:1 (14.9:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.