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Scrambled Eggs with Bell Pepper and Parsley Calories
A parsley-seasoned dish made with protein-rich eggs and bell pepper.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 serving (medium) of Scrambled Eggs with Bell Pepper and Parsley (150 g) has 218 calories. That works out to 145 calories per 100 g. It contains 5.3 g of carbs, 15.6 g of protein, 15.2 g of fat and 1.2 g of fiber. Its 30 µg of Selenium covers 55% of the Daily Value. Its glycemic index is 30 (low), so it raises blood sugar slowly.
Scrambled Eggs with Bell Pepper and Parsley Nutrition Facts
Selected: 1 serving (medium) · 150 g
218
KCAL / 150G
Carbs
5.3g
· 2% DV
Protein
15.6g
· 31% DV
Fat
15.2g
· 19% DV
Fiber
1.2g
· 4% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 10% · Protein 28% · Fat 62%
Scrambled Eggs with Bell Pepper and Parsley nutrition facts table · 1 serving (medium) (150 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 218 kcal | |
| Total fat | 15.2 g | 19% |
| Saturated fat | 4.2 g | 21% |
| Trans fat | 0.06 g | |
| Sodium | 210 mg | 9% |
| Total carbohydrate | 5.3 g | 2% |
| Fiber | 1.2 g | 4% |
| 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 Scrambled Eggs with Bell Pepper and Parsley?
| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 150 g | 218 kcal |
| 100 g | 100 g | 145 kcal |
| 1 serving (small) | 100 g | 145 kcal |
| 1 piece (medium) | 100 g | 145 kcal |
| 1 piece (large) | 150 g | 218 kcal |
| 1 cup (medium) | 180 g | 261 kcal |
| 1 serving (large) | 220 g | 319 kcal |
| 1 cup (large) | 240 g | 348 kcal |
Calculated from 145 calories per 100 g.
Frequently Asked Questions About Scrambled Eggs with Bell Pepper and Parsley
How do you make Scrambled Eggs with Bell Pepper and Parsley?
Cook diced bell pepper in a lightly oiled pan until tender, then pour in beaten eggs and stir gently over low heat. Take the pan off the heat as soon as the eggs are just set, and fold in chopped parsley.
Should you cook the bell pepper before adding eggs to Scrambled Eggs with Bell Pepper and Parsley?
Yes, cook the bell pepper first. It takes longer to soften than the eggs, so adding everything at once can leave the pepper crunchy while the eggs overcook.
When should you add parsley to Scrambled Eggs with Bell Pepper and Parsley?
Add the parsley at the end of cooking or after taking Scrambled Eggs with Bell Pepper and Parsley off the heat. This preserves its fresh flavor and green color better than cooking it with the pepper.
Why are Scrambled Eggs with Bell Pepper and Parsley watery?
Scrambled Eggs with Bell Pepper and Parsley can turn watery when the pepper releases moisture into the pan or the eggs are overcooked. Cook the pepper until its moisture has mostly evaporated before adding the eggs.
What kind of bell pepper works best in Scrambled Eggs with Bell Pepper and Parsley?
Any color of sweet bell pepper works in Scrambled Eggs with Bell Pepper and Parsley. Green peppers taste more vegetal, while red, yellow, and orange peppers are sweeter; dice them evenly so they cook at the same rate.
Can you add milk to Scrambled Eggs with Bell Pepper and Parsley?
Yes, a small splash of milk can make Scrambled Eggs with Bell Pepper and Parsley softer, but it is optional. Too much liquid can make the eggs loose, so beat the milk into the eggs before they go into the pan.
What goes well with Scrambled Eggs with Bell Pepper and Parsley?
Toast, warm flatbread, or a simple tomato salad pairs well with Scrambled Eggs with Bell Pepper and Parsley. For a fuller breakfast, serve it with avocado or roasted potatoes rather than cooking the eggs for longer.
Can you make Scrambled Eggs with Bell Pepper and Parsley ahead of time?
You can chop and cook the bell pepper ahead, but Scrambled Eggs with Bell Pepper and Parsley is best cooked just before serving. Reheated scrambled eggs tend to become firmer, and parsley loses some of its fresh flavor.
How long do Scrambled Eggs with Bell Pepper and Parsley keep in the fridge?
Scrambled Eggs with Bell Pepper and Parsley keep for up to 3 days in a covered container in the refrigerator. Reheat only the portion you plan to eat, using low heat to avoid drying out the eggs.
Can you freeze Scrambled Eggs with Bell Pepper and Parsley?
Freezing Scrambled Eggs with Bell Pepper and Parsley is not recommended. The eggs can become rubbery and the pepper soft and watery after thawing, so cook a fresh portion for the best texture.
Scrambled Eggs with Bell Pepper and Parsley Vitamins & Minerals
Vitamins
Vitamin C
48mg · 53% DV
B12
1.13µg · 47% DV
Biotin
13.5µg · 45% DV
B2
0.48mg · 37% DV
Minerals
Selenium
30µg · 55% DV
Iodine
53µg · 35% DV
Phosphorus
233mg · 33% DV
Copper
0.12mg · 13% DV
Sodium
210mg · 9% DV
Potassium ⭐
293mg · 9% DV
Scrambled Eggs with Bell Pepper and Parsley Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Scrambled Eggs with Bell Pepper and Parsley
To burn the 218 calories in 1 serving (medium) (150 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 Bell Pepper and Parsley?
Scrambled Eggs with Bell Pepper and Parsley is a simple skillet dish: beaten eggs cook with chopped bell pepper, then fresh parsley adds a bright, herbal finish. The pepper softens and turns gently sweet, while the eggs are best left tender rather than browned. It makes an easy breakfast or brunch, served warm with toast; a crisp salad also works well for a light lunch.
Eggs give the dish its filling, protein-rich character, while the vegetables keep it relatively low in carbohydrates. It provides 10.4 g of protein per 100 g. Use just enough cooking fat to keep the eggs soft, and add extra herbs or tomato if you’d like a fresher plate.
How Nutritious Is Scrambled Eggs with Bell Pepper and Parsley?
Nutrient density
Medium
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 Bell Pepper and Parsley 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 Bell Pepper and Parsley Contain Allergens?
Contains these allergens:
Which Diets Is Scrambled Eggs with Bell Pepper and Parsley Good For?
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
Scrambled Eggs with Bell Pepper and Parsley Fat Profile
SATURATED
4.2g
MONOUNSATURATED
6.15g
POLYUNSATURATED
2.25g
Omega 6:3 ratio 12:1
Above the ideal 4:1 (12:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.