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Scrambled Eggs with Tomato Calories
Protein-rich, source of lycopene, classic breakfast
CALORIES
GI
POTASSIUM
FIBER
Scrambled Eggs with Tomato Nutrition Facts
Selected: 100 g
95
KCAL / 100G
Carbs
4.2g
· 18%
Protein
6.1g
· 26%
Fat
5.7g
· 56%
Fiber
1g
Scrambled Eggs with Tomato Vitamins & Minerals
Vitamins
Biotin
11µg · 37% DV
B12
0.5µg · 21% DV
B2
0.22mg · 17% DV
B5
0.7mg · 14% DV
Minerals
Selenium
13µg · 24% DV
Phosphorus
120mg · 17% DV
Iodine
18µg · 12% DV
Zinc
1mg · 9% DV
Scrambled Eggs with Tomato Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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
1.7g
MONOUNSATURATED
2.1g
POLYUNSATURATED
0.8g
Omega 6:3 ratio 8.8:1
Above the ideal 4:1 (8.8:1).
Foods Similar to Scrambled Eggs with Tomato
Scrambled Eggs with Tomato — Frequently Asked Questions
Why do scrambled eggs with tomato turn watery, and how can I prevent it?
Tomatoes release a lot of liquid as they cook, which can dilute the eggs. Cook the tomatoes first over medium-high heat until excess moisture evaporates, then add the eggs.
Which tomatoes work best for scrambled eggs with tomato?
Ripe, flavorful, fleshy tomatoes give the best taste and a less watery texture. If using very juicy tomatoes, removing some seeds and pulp can help.
Can I add onion to scrambled eggs with tomato?
Yes. Gently cooking finely chopped onion first adds sweetness and depth; let it soften before adding the tomatoes, without browning it too much.
Why do scrambled eggs with tomato become rubbery?
Eggs become rubbery when cooked too long or over high heat. Use low to medium heat and remove the pan from the heat while the eggs still look soft and slightly glossy.
Can scrambled eggs with tomato be made ahead and stored?
Cool the cooked dish promptly, refrigerate it in a covered container, and eat it within 1–2 days. Reheat it until hot throughout and avoid reheating it more than once.
Can scrambled eggs with tomato be frozen?
It can be frozen safely, but the eggs may become watery or firmer after thawing. For better texture, freeze the cooked tomato base separately and add freshly cooked eggs when serving.
What goes well with scrambled eggs and tomato?
Whole-grain bread, fresh herbs or leafy greens, and yogurt are practical pairings. Bread is especially useful for the tomato juices, while a salad can make the meal feel lighter and more varied.
Is scrambled eggs with tomato only a breakfast food?
No, it also works as a quick lunch or light evening meal. Pair it with a salad, yogurt, or a legume-based side for a more complete plate.
Is scrambled eggs with tomato better before or after exercise?
Its protein content can make it a useful part of a post-exercise meal. Before exercise, keep the serving moderate and allow time to digest, as richer egg dishes can feel heavy for some people.
Does cooking eggs with tomato destroy the protein?
Cooking does not remove the protein from eggs; it changes the protein structure and can improve digestibility. Very prolonged high heat may worsen texture and reduce some heat-sensitive vitamins, but it does not make the protein disappear.
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Nutrition data compiled from USDA FoodData Central and scientific sources.