Egg omelet or scrambled egg, made with butter: Calories, Macros, 22 Vitamins & 11 Minerals (USDA Per 100g)
Indulge in a rich and flavorful breakfast with a fluffy omelet or creamy scrambled eggs, cooked with butter for a golden hue and irresistible taste. --- RECIPE --- Servings: 1 Prep Time: 5 minutes Ingredients: - 2 large eggs - 1 tablespoon milk or water (optional) - 1 teaspoon butter - Salt and black pepper to taste Instructions: 1. Crack eggs into a bowl. Add milk or water (if using), salt, and pepper. Whisk until yolks and whites are fully combined and slightly frothy. 2. Heat butter in a non-stick skillet over medium heat until melted and lightly browned. 3. For scrambled eggs: Pour egg mixture into the skillet. Let sit for 30 seconds, then gently push cooked egg from the edges to the center, allowing uncooked egg to flow underneath. Continue stirring and folding until eggs are cooked to your desired consistency. 4. For an omelet: Pour egg mixture into the skillet. Let sit undisturbed for 1-2 minutes until edges are set but the top is still slightly wet. Gently fold one side over the other. Cook for another minute, then slide onto a plate.
Per 100g reference serving, Egg omelet or scrambled egg, made with butter provides 182 kcal of energy, 11.6g protein (26% of calories), 0.9g total carbohydrates (2% of calories, including 0g dietary fiber and 0.22g sugars), and 14.6g total fat (72% of calories).
Vitamins Profile in Egg omelet or scrambled egg, made with butter (Per 100g)
Track how Egg omelet or scrambled egg, made with butter contributes to your daily fat-soluble (Vitamins A, D, E, K), water-soluble B-complex, Vitamin C, Choline, and carotenoid antioxidant targets in Wise Eating: AI Food Tracker.
| Vitamin / Bioactive | Amount per 100g | % Daily Value (FDA DV) |
|---|---|---|
| Vitamin D (D2 + D3) | 2.4 µg | 12% DV |
| Vitamin B12 (Cobalamin) | 0.76 µg | 31.7% DV |
| Vitamin A (RAE) | 217 µg | 24.1% DV |
| Vitamin E (Alpha-Tocopherol) | 0.98 mg | 6.5% DV |
| Vitamin K (Phylloquinone) | 0.7 µg | 0.6% DV |
| Vitamin B1 (Thiamin) | 0.058 mg | 4.8% DV |
| Vitamin B2 (Riboflavin) | 0.371 mg | 28.5% DV |
| Vitamin B6 (Pyridoxine) | 0.056 mg | 3.3% DV |
| Total Folate (Vitamin B9) | 50 µg | 12.5% DV |
| Folate (Dietary Folate Equivalents) | 50 µg | 12.5% DV |
| Natural Food Folate | 50 µg | 12.5% DV |
| Choline | 251 mg | 45.6% DV |
| Preformed Retinol | 215 µg | 23.9% DV |
| Beta-Carotene | 11 µg | 0.3% DV |
| Beta-Cryptoxanthin | 13 µg | 2.2% DV |
| Lutein + Zeaxanthin | 469 µg | 4.7% DV |
Minerals & Electrolytes in Egg omelet or scrambled egg, made with butter (Per 100g)
Electrolyte ratios (potassium-to-sodium, calcium-to-magnesium) and trace minerals (iron, zinc, selenium, copper, manganese) determine cellular hydration, oxygen transport, and thyroid function.
| Mineral / Electrolyte | Amount per 100g | % Daily Value (FDA DV) |
|---|---|---|
| Iron (Fe) | 1.56 mg | 8.7% DV |
| Calcium (Ca) | 46 mg | 3.5% DV |
| Magnesium (Mg) | 10 mg | 2.4% DV |
| Potassium (K) | 125 mg | 2.7% DV |
| Zinc (Zn) | 1.16 mg | 10.5% DV |
| Selenium (Se) | 29 µg | 52.7% DV |
| Phosphorus (P) | 173 mg | 13.8% DV |
| Sodium (Na) | 263 mg | 11.4% DV |
Fatty Acids, Omega-3s & Sterols (Per 100g)
| Lipid / Fatty Acid | Amount per 100g | % Reference Target |
|---|---|---|
| Omega-3 EPA (Eicosapentaenoic Acid) | 0.002 g | 0.4% DV |
| Omega-3 ALA (Alpha-Linolenic Acid) | 0.032 g | 2% DV |
| Linoleic Acid (Omega-6 PUFA) | 1.51 g | 10.8% DV |
| Monounsaturated Fat (MUFA) | 4.49 g | 15% DV |
| Polyunsaturated Fat (PUFA) | 1.86 g | 9.3% DV |
| Saturated Fat (SFA) | 5.96 g | 29.8% DV |
| Dietary Cholesterol | 398 mg | 100% DV |
Essential Amino Acids & BCAAs (Per 100g)
| Amino Acid | Amount per 100g | % Daily Reference |
|---|---|---|
| Trace / Not significant per 100g serving | ||
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Frequently Asked Questions
100 grams of Egg omelet or scrambled egg, made with butter contains 182 calories (kcal), 11.6g of protein, 0.9g of carbohydrates (0g fiber, 0.22g total sugars), and 14.6g of total fat according to the USDA Standard Reference dataset in Wise Eating.
Egg omelet or scrambled egg, made with butter has an estimated food pH of 6.8 and a Potential Renal Acid Load (PRAL) score of 8.61 mEq/100g, classifying it as Acid-Forming (Positive PRAL).
Allergen tags for Egg omelet or scrambled egg, made with butter: Milk, Eggs. In Wise Eating's WHO-aligned pediatric feeding database, the minimum age guideline is 8+ months with age-appropriate preparation.
Download Wise Eating: AI Food Tracker (App Store ID 6751406823) to log Egg omelet or scrambled egg, made with butter by voice, barcode, photo, or search, and automatically calculate your daily 22 vitamins, 11 minerals, amino acids, and omega-3 fatty acids.